Long yellow peppers stuffed with feta

Long yellow peppers stuffed with feta

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

This tasty lunch dish is very easy to prepare. The sauce that forms in the pan from the cooking juices and feta is delicious mopped up with some bread. Choose the large mild Hungarian peppers that are about 20 cm long.

Ingredients

Quantity Ingredient
12 yellow or red peppers
1kg feta cheese
4 ripe tomatoes, sliced
freshly ground black pepper
190ml extra virgin olive oil

Method

  1. Preheat the oven to 180ºC and lightly oil a baking tray.
  2. Slice the stem ends off the peppers and use the point of a sharp knife to scrape out the seeds inside, keeping the peppers whole.
  3. Cut the feta into pieces about 2 cm x 2 cm x 8 cm. Don’t worry too much if it crumbles. Push a piece of feta inside each pepper, inserting it as far as you can.
  4. Lay the peppers flat on the baking tray, so they fit snugly together. Top with slices of tomato and sprinkle with pepper. Drizzle with oil and bake for 50 minutes, or until the peppers are lightly coloured.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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