Piperies me Feta

Blistered pepper skin and meltingly tender flesh releasing its juices. The warm cheese provides a firm texture and a salty punch that balances the roasted vegetable's sweetness.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 441
• Protein: 19 g
• Carbs: 11 g
• Fat: 35 g

Ingredients

• 2 piece Green bell pepper ( whole )
• 2 piece Red bell pepper ( whole )
• 200 g Log-shaped goat cheese ( mashed with a fork )
• 1 piece Garlic ( finely minced )
• 1 tbsp Oregano
• 3 tbsp Extra virgin olive oil
• 1 pinch Black pepper ground
• 1 tbsp Red wine vinegar
• 200 g Feta cheese ( crumbled )

Instructions

1. Oven and vegetable preparation

   Preheat the oven to 200°C. Wash the peppers and dry them. Keep the stem intact for easier handling and visual appeal.

2. Stuffing preparation

   In a bowl, mash the goat cheese and the feta with a fork. Mix in the minced garlic, oregano, a pinch of pepper, and a tablespoon of olive oil. The mixture should be dense.

3. Stuffing the peppers

   Make a lateral incision along the entire length of each pepper. Carefully remove the seeds without tearing the flesh. Generously slide the stuffing inside.

4. Cooking

   Place the peppers on a baking sheet. Bake until the skin blisters and starts to blacken in spots. The peppers should collapse slightly.

5. Finishing touches

   Upon removing from the oven, immediately drizzle with the red wine vinegar and the remaining extra virgin olive oil. Let cool slightly before serving.

Chef's tips

• Do not peel the peppers before roasting, the skin protects the flesh and provides that characteristic smoky flavor.
• Let rest for 10 minutes after roasting; that is when the flavors truly develop.

Storage

Keep for 3 days in the refrigerator in an airtight container. Serve at room temperature.