Step 1

In a large saucepan over medium heat, add water, sugar and vinegar. Stir until sugar is dissolved.

Step 2

Add jalapeño peppers, cover with more water, increase the heat and bring to a boil.

Step 3

Reduce the heat to medium and cook for 5 minutes.

Step 4

Transfer the jalapeno peppers to a cutting board lined with paper towel; drain for 3 minutes. Put them on end so the interior drains as well.

Step 5

While the peppers are draining: In a medium bowl, combine cream cheese, feta and Italian seasoning with a fork. Using an immersion blender, pulse until well mixed.

Step 6

Transfer the cream cheese mixture into a piping bag or a large re-sealable plastic bag.

Step 7

Place a pepper in a shot glass and fill it up. Transfer stuffed peppers to a container and top with about ¼ olive oil and ¾ grapeseed oil.

Step 8

Cover and transfer to the fridge for 48 hours before serving.