This is an easy way to keep stuffed peppers with cheese for the winter. The peppers stay tasty and fresh for a long time.
Ingredients:
- Cherry peppers, Roma tomatoes, or small sweet peppers
- Ripe full-fat cheese (about 1 cup, mashed)
- Whey (from strained yogurt or cheese)
- Salt
Preparation:
Wash the peppers and remove the seeds. Let them drain well. In a pot, boil the whey with a pinch of salt, then let it cool completely. Mash the cheese into a smooth paste and use it to fill the peppers.
Place the stuffed peppers upright in sterilized glass jars. Press them gently down with a plastic grid or clean weight. Pour the cooled salted whey over the peppers until they are fully covered. Seal the jars tightly with metal lids and store them in a cool, dark place for the winter.
