I’m trying to duplicate a dish sold by a Greek family at various events. The finished item is rings of pepper stuffed with a cheese mixture, all in oil.
I assume they are cutting off the tops of little sweet peppers, gutting then stuffing the peppers with the cheese mixture (no breadcrumbs, I think just blended cream cheese and feta or similar), then slicing the pepper into ~1/4" rings. The cheese stuffed peppers are sold in a small container soaking in oil/spices.
Anyone recognize what I’m describing? Nothing is cooked. Most of what the family sells is Greek; moussaka, stuffed grape leaves, baklava, etc but they also sell other dishes like baked ziti.
Could it be something like fresh mozzarella instead of cream cheese? I have seen stuffed peppers very similar to that (not the baked stuff kind), a variation on the pickled variety. However, I have seen cream cheese appear as an ingredient with increasing frequency in recipes so could certainly be that.
The Greek version appears to be roasted. I suppose there is no reason it can’t then be stored in olive oil. The one I’m most familiar with is the Italian version of stuffed cherry peppers (prosciutto is optional).
Definitely could be mozz. It’s like whatever the main cheese present is “watered down” by a bland background cheese. Plus, the consistency is firm/creamy.
When I searched online I kept finding recipes where you roasted the peppers. These are not cooked at all. I’ve had (and made) the prosciutto/provolone cherry poppers.
Exactly what I was thinking of. I knew a guy, unfortunately passed, who had a small stuffed cherry pepper business. He sold a lot of the pickled version in small plastic packets for point of sale type purchases, but you could also get a big bottle of them preserved in oil. He left his recipes with someone I know, I should ask her about this.
I recall it being a bit saltier than mozzarella but similar texture. Mostly I’ve had it breaded and fried so I may not have the exact flavor profile right.
Peppers stuffed with feta cheese in oil are fairly common in antipasto bars in Toronto. I’m thinking of Scheffler’s Delicatessen & Cheese in St. Lawrence Market, for example (owned by Odysseas, Sandra, Katerina, Angela & Antoni Gounalakis). I’ve never seen them sliced into rings, though.
Exactly! The peppers (like those) are stuffed with a cheese- thick paste constancy-then sliced. The stuffing/pepper-ring remain together somehow. They’re delicious.
My gf had to go to her office today and she ran into the Greek people. She bought me stuffed eggplant and found out the cheese they use in the pepper appetizer is Fontina!!
