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From @Dimitra's Dishes

Feta Stuffed Peppers

45 min · Serves 4

45 mintotal
15 minhands on
9steps
4servings

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Ingredients

For the peppers

  • 3 large bell peppers, seeded and tops cut off
  • 4–6 mini peppers, seeded and tops cut off
  • 3 tbsp olive oil
  • Salt, to taste

For the stuffing

  • 228 g feta cheese
  • 2 tbsp plain, whole milk yogurt
  • 170 g shredded Gruyère cheese
  • 1 scallion, finely sliced
  • 1/2 tsp finely chopped mint
  • Freshly ground black pepper, to taste

For the peppers

    Method

    For the peppers

    1. Preheat the oven to 475°F (246°C).

    For the stuffing

    1. In a mixing bowl, mash the feta cheese using a fork.

    2. Add the yogurt and shredded Gruyère to the bowl, then stir until creamy.

    3. Stir in the sliced scallion, chopped mint, and freshly ground black pepper until thoroughly mixed.

    For the peppers

    1. Spoon the cheese mixture into each pepper, filling about three-quarters of the way up to prevent overflow.

    2. Secure the pepper tops back on using toothpicks.

    3. Arrange the stuffed peppers in a baking dish, brush or drizzle with olive oil, and lightly sprinkle with salt.

    4. Bake until the peppers are tender and charred, about 15 minutes for mini peppers and 25–30 minutes for large bell peppers.

      Then 25 min of waiting

    5. Let cool slightly, scoop any oozed cheese back into the peppers, and serve warm or at room temperature.

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