Red Peppers with Cheese by Paltsidis — A Meze Worth the Detour (200g)

Peperoni ripieni, cheese, and oleic acid: what this jar actually contains.

Red Peppers with Cheese by Paltsidis contains a genuine Greek cheese base — mizithra and yogurt — combined with sweet bell-type peppers, green olives, and oregano. At 187 kcal per 100g, it is a moderately energy-dense product for an antipasto, with most of that energy coming from fat rather than carbohydrate.

What the nutritional profile tells you:

• Protein: 5.5g per 100g, from the mizithra and yogurt filling. Meaningful for a ready-to-eat antipasto; more substantial than olive-only or pepper-only alternatives.
• Fat profile: 15.7g per 100g total, of which 4.9g saturated. The majority is from vegetable oil and cheese, primarily oleic-dominant unsaturated fats.
• Carbohydrates: 6.0g per 100g, of which 3.6g are natural sugars from the peppers. Not a high-sugar product.
• Salt content: 3.5 g per 100 g. Consistent with preserved and pickled Greek antipasti. Factor this into daily intake if consuming a larger portion.
• Mizithra: a whey-based Greek cheese, lighter than most cow's milk cheeses. Used here as part of the filling blend alongside yogurt, contributing a mild, fresh tang.

Nutritional values per 100g:

• Energy: 760 kJ / 187 kcal
• Fat: 15.7g — of which saturates: 4.9g
• Carbohydrates: 6.0g — of which sugars: 3.6g
• Protein: 5.5g
• Salt: 3.5g

Ingredients: Bell type peppers 30%, vegetable oil, cheese mixture 29% (mizithra, yogurt dessert, vinegar, oregano), green olives, red peppers, preservatives: sodium benzoate.

Allergens: Contains milk. May contain traces of gluten, soybean, sesame, celery, mustard, sulphites, fish, molluscs, and crustaceans.

Produced by Paltsidis in Thessaloniki, Greece. Refrigerate immediately on receipt and consume within the indicated shelf life.

Storage guide: refrigerated from day one, eaten at room temperature.

This product is refrigerated throughout its shelf life — from the Paltsidis production facility in Thessaloniki to your door. Once you receive it, it goes straight into the fridge. The preservative system (sodium benzoate) and the brine environment keep the product stable for up to 12 months unopened.

How to store it correctly:

• Before opening: refrigerate at 2–4°C immediately on receipt. Do not store at room temperature.
• After opening: keep refrigerated and consume within a few days. Ensure the remaining contents are submerged in the oil and brine.
• Serving temperature: remove from the fridge 10–15 minutes before eating. The cheese filling is creamier, and the pepper flesh softer at room temperature.

Freshness timeline:

• Unopened, refrigerated at 2–4°C: up to 12 months from production date.
• Opened, kept refrigerated: consume within 3–5 days. Keep submerged in the jar liquid.
• At room temperature (serving only): allow 10–15 minutes before serving. Do not store outside the fridge.

Product details:

• Format: glass jar, stuffed whole peppers in oil and brine
• Net weight: 200g
• Origin: Thessaloniki, Greece
• Producer: Paltsidis — in production since 1975
• Allergens: contains milk. May contain traces of gluten, soybean, sesame, celery, mustard, sulphites, fish, molluscs, and crustaceans
• Preservative: sodium benzoate

About Paltsidis:

Founded in Thessaloniki in 1975 by Panagiotis Paltsidis, the company began with a small range of Greek meze classics — tzatziki, taramasalata, and feta spreads. Today, it produces over 300 product codes and exports to more than 35 countries. The Red Peppers with Cheese belong to their antipasti range, a category built on the northern Greek tradition of combining pickled vegetables with dairy. Everything Paltsidis produces carries the same regional logic: ingredients that have been eaten together in Thessaloniki for generations, assembled with the consistency of a company that has never changed the core recipe.