Stuffed Peppers With Cheese And Yogurt ©

 

 

 

 

 

 

 

At this time of year we have a glut of peppers and this recipe is the perfect solution!

It makes a good Meze or can be served as part of a buffet adding colour and a very tasty addition, served hot or cold.

 

**** By the way the “Yogurt and Chive Soup,” I have made again and again, so do try it. They sell fresh chives in the supermarket AB, if you don’t have any in your garden or on your balcony.

 

 

Easy

 

 

 

Preparation Time: 20 minutes

Cooking-time: 20-30 mins

 

 

Ingredients

12 small colourful peppers

250 g Greek Feta

250 g strong flavoured cheese of your choice, Gouda, Cheddar, etc

1-2 tbs yogurt

1 small chili chopped, seeds removed

small bunch parsley or other herb, mint etc

Freshly ground black pepper

2 slices of bread for stoppers

 

Method

Pre-heat oven: 200.C.

1. Wash peppers thoroughly.
2. Cut off stalks and reserve. Using a sharp knife remove seeds and membrane from inside the peppers.
3. In a bowl break up the Feta cheese with a fork and add any other grated cheese of your choice.
4. Add chopped chili, (seeds removed) freshly ground black pepper and herbs. Bind together with a little yogurt.
5. Using a thin teaspoon or knife blade, fill peppers and close with a cube of bread to act as a stopper, so that the cheese doesn’t come out during cooking. Replace  stalk tops.
6. Place on roasting tray, which you have lined with tin foil and roast in hot oven 200.C until browned. This takes about 20-30 minutes.
7. Serve hot or cold, both are equally delicious.

 

• Cook’s Note: You can of course use any kind of long pepper, but these multicoloured ones are the nicest and their smaller size is perfect for serving at a Meze.

 

 

This is what you are aiming for.

 

Collect your peppers from the kitchen garden or buy in the local market.

 

1. Wash thoroughly.

 

 

2.Cut off stalks and reserve.

 

 

3. Using a sharp knife remove seeds from inside.

 

4. Discard the seeds and membrane.

 

5.

 

 

6. Using a thin teaspoon or knife blade, fill peppers and close with a cube of bread and stalk tops.

 

7. Place on baking tray lined with tin foil, for easier cleaning of tray later!

 

Final result. Inevitably some of the cheese melts out of the peppers, no worries!

 

Delicious!