Peppers stuffed with cheese are one of those recipes that sit in my group of ever faithfuls. They are absolutely delicious and a beloved Greek summer dish. Many people make them at home during those hot days when the crickets sing. However, you are just as likely to order a large plate in a taverna. If like me, you keep a kilo tub of feta in the fridge at all times, they only take a little time and patience to make. A tray of blistered, slightly slumped red peppers filled with a sea of tangy, garlicky cheese may not be fine dining, but it will certainly bring a smile to the face of a hungry dinner at your family table.
Peppers stuffed with cheese
Πιπεριές γεμιστές με τυρί φέτα
Ingredients
- 10-12 small red or green peppers
- 250 g feta cheese [or 150g feta and 100gr mizithra]
- 1/2 bunch fresh parsley finely chopped
- 2 cloves of garlic finely chopped
- 2 tbsps of EVOO for the stuffing plus extra to drizzle
- Sea salt and ground black pepper to taste
Optional for stuffing
- 2 ripe tomatoes finely chopped
- 1 tsp smoked bukovo chilli flakes
Instructions
-
Preheat the oven to 200Add the peppers to a pot of boiling salted water and leave them for 5 minutes, until softened. Remove and dry well on paper towel. Lay the peppers so they sit flat. Cut a little strip from the upper side and carefully remove all of the seeds.
-
In a separate bowl, prepare the stuffing. Mash the feta and mix in the mizithra, parsley, garlic, EVOO and tomato/chilli (if using). Season to taste, noting the feta will be salty. Fill each of the pepper 'boats' with a little of the cheese mixture.
-
Place the peppers on a greased baking tray, drizzle with a little more EVOO and bake in the oven for about 30 minutes until golden brown. To get a nice colour for the last 10 minutes, bake under the oven grill.
-
Serve warm with good quality bread, a salad of your choice and some fried potatoes.
