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Vegan Recipes Cacao-Shamaness Vegan Mini Sweet Peppers Confit Stuffed With Vegan Feta

Feta Stuffed Tinkerbell Peppers

Tinkerbell small sweet peppers confit, and stuffed with vegan feta cashew cheese and herbs.
Prep Time 5 minutes
Cook Time 5 minutes
Making feta cashew cheese 2 hours
Total Time 2 hours 10 minutes
Course Appetizer, Brunch, Side Dish, Sides & Appetizers
Cuisine Mediterranean, Vegan
Servings 5 Servings/100gr
Calories 302 kcal

Equipment

  • Small saucepan
  • Tourne knife

Ingredients
  

  • 250 Grams Tinkerbell small sweet peppers About 15-20 small peppers. Cleaned from the stem.
  • 2-3 Cups Olive oil and grapeseed oil mix 50/50 ratio. Add the oil mix to cover the peppers. The amount of oil depends on the pot size and the size of the peppers.
  • 1 Tbsp. Reduced balsamic in raspberry flavor. Or any flavor you got. Just reduced balsamic is also good.
  • 2 Tbsp. Sugar
  • 1 Tsp Sea salt
  • 1 Tsp Black pepper
  • 1 Tbsp. Fresh/dried herbs Oregano/Thyme/Rosemary
  • 200 Gram Vegan feta cheese Homemade or store-bought

Instructions
 

  • Gently cut the pepper stem around and clean the pepper from seeds if there are any.
  • Place all the clean peppers in a small saucepan.
  • Cover the peppers with olive oil and grape seed oil or other cooking oil in a ratio of half to half.
  • Add all the spices, herbs, and reduced balsamic to the pot and mix gently.
  • Heat all the contents on the stove for about 5 minutes, or until you see gentle bubbles. Turn off the heat. Wait until cool completly at room temperature, and repeat this again.
  • Transfer all the contents to a jar with a lid and leave to cool in the refrigerator for two hours.
  • To fill the peppers, take a small teaspoon, and it is best wearing rubber gloves, to avoid getting your hands dirty.
  • Grab a pepper, drain well from the oil inside, fill generously with the vegan feta cheese using a spoon, and place back in the oil. Repeat for all the peppers.
  • Store in a tightly-closed container for up to 3 weeks with all the peppers covered in oil. Serve it as an appetizer, or addition to a salad, or toast. These pepper confit are especially suitable for brunch and with vegan cheese plate and wine :)
Keyword Gluten Free, Tinkerbell Pepper Confit