Ingredients
- Makes 4
- 4 bull's horn peppers
- 2 small hot peppers ,finely chopped
- 250g feta or curd cheese
- ½ tsp of salt
- 3 Tbsp of olive oil
- freshly ground black pepper
- ¼ cup roughly chopped flat leaf parsley
- 1-2 slices bread
GREEK STYLE STUFFED PEPPERS
Method
- Preheat oven to 200°C
- Cut a cap off the tops of peppers, and scoop out seeds, taking care not to break or tear the pepper
- In a bowl, mash the feta with a fork until soft
- Add oil, parsley, hot peppers, salt, and pepper and mix until very well combined
- Using a small spoon, stuff the cheese mixture into the peppers (pressing down with the handle of the spoon to completely fill) to 1 cm from the top
- Press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking
- Place the caps back on each pepper
- Lay the peppers in a lightly greased baking dish and roast for 20 minutes or until they soften in a preheated oven
Comments
Today I am using the deep green and tangy ‘Bulls horn pepper’ but I also love to mix it up with the ‘sweet banana or Hungarian hot’ varieties.
Thanks to Kakanui Produce for providing the peppers , and to Gilberts Fine Foods for the bread used in the demonstration.
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