Feta-Stuffed Peppers
Ingredients
- 2 pcGreen bell pepper (whole)
- 2 pcRed bell pepper (whole)
- 200 gLog-shaped goat cheese (mashed with a fork)
- 1 pcGarlic (finely minced)
- 1 tbspOregano
- 3 tbspExtra virgin olive oil
- 1 pinchBlack pepper ground
- 1 tbspRed wine vinegar
- 200 gFeta cheese (crumbled)
Method
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.
- 1
Preheat the oven to 200°C. Wash the peppers and dry them. Keep the stem intact for easier handling and visual appeal.
- 2
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
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
Place the peppers on a baking sheet. Bake until the skin blisters and starts to blacken in spots. The peppers should collapse slightly.
- 5
Upon removing from the oven, immediately drizzle with the red wine vinegar and the remaining extra virgin olive oil. Let cool slightly before serving.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Serve at room temperature.
