Mediterranean Stuffed Peppers with Feta

Transport your taste buds to the sun-soaked shores of Greece with this delectable recipe for Mediterranean Stuffed Peppers with Feta. From Kathy Tsaples's cookbook Sweet Greek, this Mediterranean-inspired dish is a delightful fusion of flavours and simplicity. Packed with the goodness of Feta and vibrant Greek-inspired ingredients, these vegetarian peppers are not just a feast for the senses but a potluck showstopper. Elevate your gatherings with these baked wonders, perfect for those in search of easy, healthy, and irresistibly flavourful dishes. Bring the taste of the Mediterranean to your potluck table with Kathy's Mediterranean Stuffed Peppers with Feta.

INGREDIENTS

15 long pale green or red peppers large cubes 1 ⅔ cups feta, crumbled 1 cup ricotta 2 tbsp olive oil, plus extra for brushing a pinch of dried oregano salt pepper 1 hot green chilli, finely chopped (optional) 1 tbsp fresh parsley, finely chopped 3–4 thick slices of bread, crusts removed, cut into

RECIPE

1. Preheat the grill.
2. Cut off the tops of the peppers and remove the seeds, taking care not to pierce the sides. Set aside the tops for use as decorations for the finished dish.
3. Create a cheese mixture by combining the feta, ricotta, olive oil, and oregano in a bowl, season with salt and pepper, and mash with a fork until smooth. Stir in the chilli and parsley.
4. Fill the peppers with the cheese mixture and insert a cube of bread to close the opening to prevent the cheese from leaking during cooking.
5. Place the peppers on a flameproof dish or roasting pan, brush with a little olive oil, and cook under the grill, turning so that all sides are cooked, for 15 minutes. The peppers can also be cooked in a non-stick frying pan brushed with a little olive oil.
6. Serve hot or cold. This is a perfect mezze with ouzo.

NOTE: The chilli is optional. It can be omitted if you don’t like the heat. NOTE: To stuff the peppers you will need a small spoon, ideally with a long handle. A chopstick is also helpful to push the filling to the end.

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Recipe from Sweet Greek by Kathy Tsaples. Copyright © 2023 by Kathy Tsaples.