Little pickled peppers stuffed with feta
The last time we had Sunday lunch with my sister Ruth, we started with a bowl of plump green olives and a platter of delicious little pickled red peppers stuffed with creamy feta cheese and scattered with basil leaves. These bottled peppers from South Africa are available in supermarkets and specialty food shops.
- Place each pepper upside down on a tray so that the pickling juices drain away. Use a spoon to fill each one with a little feta. Arrange on a platter.
- Cover with plastic wrap and chill until ready to serve.
- Before serving, scatter with fresh basil leaves. Makes lots.