Our dish today is a very special one! Made usually in summer when peppers are in abundance it can be served as an appetizer and it will thrill everyone! It’s so delicious!
Green peppers stuffed with spicy feta cheese
For 10 peppers
We will need long, tapered peppers of light green color and sweet, the so called bull’s horn peppers.
½ kilo feta cheese
½ finely chopped parsley
1/3 cup esti extra virgin olive oil
1 small hot pepper finely chopped
Preheat oven to 180°C.
In a bowl, mash the feta with a fork until creamy. Add the rest of the ingredients, season and mix until well combined.
Cut the cap off the pepper tops. Scoop out the seeds, but be careful not to break the pepper. Don’t throw away the caps!
With the help of a small spoon, fill the peppers with the cheese mixture to 1 cm from the top. To help the filling go to the edge of the pepper you can use the head of the spoon to push it.
Press a small piece of bread into the opening and then the place the caps
Put the peppers one by one in a baking pan (nonstick or lightly greased). Roast for about 20-30 minutes, until the peppers soften.