This recipe came about through a happy accident in our summer garden. My husband loves capsicum and in my keen haste to broaden the mix with some different varieties we ended up with tons of mini bell peppers. They're so vibrant and sweet, but rather small. I love a good antipasto, so I got to work and put these together.
Here's the recipe:
1 kg red mini bell peppers
250g sour cream or lite cream cheese
500g feta cheese
1 cup sugar
200 ml white vinegar
1. With a knife, remove the stalk at the top and hull the seeds out of the bell peppers.
2. Place the peppers in a large sauce pan and cover with cold water. Add the sugar and vinegar to the sauce pan and bring to boil. Once boiled, the heat was set to low until the peppers are cooked. This usually takes around 15 minutes
3. Pickle the pepper in the fridge for 48 hours before taking out. After pickling, drain the liquid and rinse with cold water.
4. Mix the sour cream and feta until smooth using a hand blender. I used sour cream with the feta as this was what I pulled out of the fridge. You can also use a lite cream cheese. Also try adding different fresh herbs or pesto to the mix.
5. Fill the peppers with the mix and place in a glass jar or container. Top the jar or container up with olive oil until the peppers are covered completely. Store in the fridge for 2 days before eating. Bring to room temperature before serving.
Natasha McGowan is the inspiration behind Homegrown Harvest. Based in the bountiful Waikato, she is an avid home gardener and cook.
Homegrown Harvest is a regional food event featuring selected food exhibitors, the annual Food Competition and the vibrant Spade to Spatula demo kitchen.
Held annually as part of the Waikato Show at Claudelands, it's an event not to be missed.
You're invited to take your seat at the table, and tuck right in to this feast of fresh flavour. Find out more here.