• Paltsidis Stuffed Cherry Peppers with Mizithra — A Greek Antipasti Classic (200g) - Greek Flavours
  • Paltsidis Stuffed Cherry Peppers with Mizithra — A Greek Antipasti Classic (200g) - Greek Flavours
  • Paltsidis Stuffed Cherry Peppers with Mizithra — A Greek Antipasti Classic (200g) - Greek Flavours
  • Paltsidis Stuffed Cherry Peppers with Mizithra — A Greek Antipasti Classic (200g) - Greek Flavours
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Paltsidis

Paltsidis Stuffed Cherry Peppers with Mizithra — A Greek Antipasti Classic (200g)

Paltsidis Stuffed Cherry Peppers with Mizithra — A Greek Antipasti Classic (200g)
€10,74 EUR
€10,74 EUR
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Product Description

Small peppers, serious filling: a Thessaloniki antipasto worth knowing.

 

Paltsidis Stuffed Cherry Peppers with Cheese are one of the simplest expressions of what Thessaloniki does best: taking a handful of good ingredients and turning them into something you want on every table. Red cherry peppers, selected for their firm flesh and balanced heat, are filled with a mizithra-based cheese blend — traditional Greek whey cheese mixed with yogurt and pepper — then finished with olive oil, olives, and a gentle vinegar note that lifts the whole bite. Paltsidis has been making these and other meze classics in Thessaloniki since 1975.

The flavour is tangy and savoury, with the natural sweetness of red cherry pepper meeting the mild, slightly creamy richness of mizithra. The filling holds its shape and does not overpower the pepper. The vinegar is present but restrained — this is not a sharp pickle; it is a rounded, layered antipasto that works equally well straight from the jar, at room temperature on a board, or alongside other meze on a shared table.

Mizithra is one of Greece's oldest cheeses, made from whey and whole milk — lighter than feta, milder than aged cheeses, with a texture that combines well with pepper and yogurt without breaking down. It is the right filling for a stuffed pepper: soft enough to fill cleanly, flavourful enough to carry the bite. Paltsidis chose it deliberately.

 

How to use it

  • Antipasto and meze board opener: serve at room temperature alongside cured meats, olives, and aged cheese — the tangy-savoury note balances richer elements on the board
  • Standalone appetiser: two or three peppers on a small plate with good bread — a complete starter that takes no preparation
  • Salad topping: halve the stuffed peppers and add to a Greek salad or grain bowl for a protein-rich, flavourful element that replaces a plain cheese crumble
  • Pasta and grain pairing: rough-chop and toss with orzo, couscous, or bulgur, a drizzle of EVOO, and fresh herbs — the pepper-cheese filling does the seasoning work
  • Cheese board accent: the classic Thessaloniki move — a few stuffed cherry peppers alongside a wedge of graviera or aged kefalotyri, with a glass of ouzo or dry white wine

Nutritional Components

Cherry peppers, mizithra, and a filling worth reading about.

Stuffed cherry peppers sit at an unusual intersection for a refrigerated meze product: they deliver genuine protein from real cheese ingredients while keeping carbohydrates almost negligible. The combination of mizithra and cow's yogurt in the filling creates a natural protein content of 7.6g per 100g with only 1g of carbohydrates. For a product that functions primarily as an appetiser or board element, this is a nutritional profile that holds up in any context.

What the filling delivers:

  • Real cheese, not spread: the 29% cheese mixture is built on mizithra, a traditional Greek whey cheese with centuries of production history. Not a processed blend, not cream cheese. A named Greek cheese ingredient.
  • Protein from dairy: 7.6g of protein per 100g, contributed by mizithra and cow's yogurt — without the carbohydrate load of legume-based or bread-based alternatives
  • Low carbohydrate profile: 1g of carbohydrates per 100g, of which 1g sugars — the natural sugars from the red cherry pepper itself; no added sugars
  • Moderate fat from vegetable oil: 11.2g of fat per 100g, of which 3.8g saturated — the primary fat source is vegetable oil (the cheese mixture itself contributes minimal fat relative to mizithra's natural lightness)
  • Olives included: the ingredient list includes olives as a component of the filling, contributing to the flavour complexity without being named on pack — worth knowing

Nutritional values per 100g:

  • Energy: 580 kJ / 131 kcal
  • Fat: 11.2g — of which saturates: 3.8g
  • Carbohydrates: 1.0g — of which sugars: 1.0g
  • Protein: 7.6g
  • Salt: 1.9g

Ingredients: Red cherry peppers 35%, vegetable oil, cheese mixture 29% (mizithra, pepper, cow's yogurt), olives, vinegar, spices, acidity regulator.

Allergen information: May contain traces of gluten, soybean, sesame, celery, mustard, sulphites, fish, mollusks, and crustaceans.

Produced by Paltsidis in Thessaloniki, Greece. Suitable for vegetarian diets. Contains dairy. Not suitable for vegan diets.

Useful Information

Storage guide: a jar that keeps well and serves immediately.

Paltsidis Stuffed Cherry Peppers are a refrigerated product, but with a very different storage logic from fresh dips. The combination of vinegar, oil, and acidity regulator means this product has a shelf life of 12 months from production — significantly longer than fresh cheese-based products. Keep it cold, and it is ready whenever you need it.

How to store it correctly:

  • Keep refrigerated: store at 2–4°C at all times; the product is not shelf-stable at room temperature and must remain cold throughout its life
  • After opening: transfer any unused portion to a sealed container submerged in the original oil and vinegar liquid; this maintains flavour and prevents the filling from drying out
  • Serving temperature: remove from the fridge 10–15 minutes before serving; the filling softens slightly and the flavours open at room temperature

Freshness timeline:

  • Unopened, refrigerated: up to 12 months from production date (check best-before on label)
  • Opened, stored in original liquid: consume within 5–7 days; keep refrigerated and fully submerged
  • At room temperature (serving): serve within 2 hours of removing from the fridge; do not leave out for extended periods

Product details:

  • Format: refrigerated jar, 200g
  • Origin: Thessaloniki, Greece. Produced by Paltsidis since 1975
  • Suitable for: vegetarian diets
  • Contains: dairy (mizithra, cow's yogurt)
  • Allergens: may contain traces of gluten, soybean, sesame, celery, mustard, sulphites, fish, mollusks, and crustaceans
  • Storage temperature: 2–4°C

Mizithra: the cheese that makes the filling.

Mizithra is one of the oldest cheeses in the Greek tradition — made from the whey left over from other cheese production, enriched with whole milk, and formed into a soft, mild white cheese. It has been produced across Greece for centuries, with regional variations in texture from fresh and creamy to firmer and drier. In this filling, Paltsidis uses the fresh version: soft enough to combine with pepper and yogurt, mild enough to let the cherry pepper hold its flavour. It is a considered choice — not the cheapest or most common filling available, but the one that works.

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