Ingredients:
- 200g cherry peppers (mine were 180g for 12)
- 100ml cooking white wine
- 100ml vinegar
- 100g feta cheese or cheddar, salami, prosciutto, capers, anchovies whatever
- 200+ ml vegetable oil
Instructions:
- Clean the peppers, core them and remove any seeds.
- Bring the wine and vinegar to boil. Add the peppers and boil them for 2 mins only.
- Drain immediately.
- Flip over and put them on a paper towel or a towel to dry and leave for 3 hrs.
- Get the stuffing ready, I used 100g of crumbled feta with a lot of herbs.
- Fill the peppers, put them in the jar and top with vegetable oil until covered. Keep in fridge for 3-4 days then you can eat.
