Capsicums stuffed with cheese

Capsicums stuffed with cheese

Piperíes yemísta may tíri

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

This is a recipe I had tried at a Greek restaurant in Australia before we left for Greece, so I was delighted to learn how to cook it.

Ingredients

Quantity Ingredient
4 long yellow, green or red capsicums
100g feta, crumbled
100g graviera or pecorino cheese, grated
1 tablespoon oregano leaves, chopped
1 tablespoon chopped flat-leaf parsley
12 basil leaves, torn
extra-virgin olive oil, for brushing

Caper dressing

Quantity Ingredient
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons finely chopped capers
1 tablespoon finely chopped sundried tomatoes
1/4 teaspoon rigani or dried oregano

Method

  1. Preheat the oven to 200°C (180°C fan-forced). Brush a shallow baking dish with a little oil. Cut the tops off the capsicums and reserve these. Gently remove the seeds and the membrane from the capsicums, keeping them as intact as possible.
  2. Combine the feta, graviera, oregano, parsley, basil and a little freshly ground black pepper and mix well. Squeeze handfuls of the filling together and gently push into the capsicums as far as possible – about one handful is needed to fill each. Replace the tops and place in the dish. Brush each with a little oil. Bake, uncovered, for 15–20 minutes, or until tender.
  3. Meanwhile, to make the dressing whisk together the oil, vinegar, capers, tomatoes and rigani. Serve the hot capsicums drizzled with the dressing.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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