Red peppers stuffed with cheese

Red peppers stuffed with cheese

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

Sweet roasted romano peppers stuffed with hot and melting cheese are very evocative of early evenings in Greece for me. I love to serve these at the beginning of a dinner party, with a glass of cold, crisp white wine.

Ingredients

Quantity Ingredient
4 long red romano peppers
250g feta, crumbled
1 tablespoon olive oil, plus more to brush
1 tablespoon lemon juice
2 heaped tablespoons greek yoghurt
pinch dried greek oregano
2 tablespoons finely chopped parsley leaves
freshly ground black pepper
2 pieces bread

Method

  1. Preheat the oven to 200ºC.
  2. Cut the tops off the peppers (set them aside), and pull out the seeds. Rinse inside and out with cold water.
  3. Mix all the other ingredients together, except the bread, and mash until well combined. Taste and check the seasoning. Using a teaspoon with as long a handle as possible, stuff the cheese into the peppers, pressing it right down into the bottom. Gently (without splitting the pepper), massage the cheese mix down the inside of the pepper. Stop about 2 cm from the top. Wipe any excess cheese off the outside.
  4. Plug the open ends with a bit of bread to stop too much of the cheese spilling during cooking and replace the tops. Lightly oil a baking tray, then brush the peppers with oil and place on the baking tray. Bake in the oven for 20 minutes, until the pepper is soft and cooked. Discard the bread and serve while the filling is still warm and melting.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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