restaurant feta stuffed peppers
How to make restaurant feta stuffed peppers recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon olive oil
4 long peppers
2 egg yolks
200 g (8 oz) feta cheese, crumbled
3 tablespoons natural yogurt
finely grated rind of ½ lemon
1 teaspoon chopped oregano
Method:
Rub the oil over the peppers, arrange them in a grill pan and cook under a preheated hot grill for 5 minutes, turning once, until just soft. Leave to cool for a couple of minutes, then cut
in half lengthways and remove the seeds.
Place the egg yolks, three-quarters of the feta, the yogurt and lemon rind in a food processor and blend until smooth. Spoon the mixture into the peppers, then crumble the remaining feta on top and sprinkle with the oregano.
Return to the grill and cook for 5–7 minutes until golden and cooked through. Leave to set for a couple of minutes before serving.
For spicy baked feta with peppers, lightly grease 4 large sheets of foil. Divide 1 thinly sliced red onion between the sheets and top with 2 chopped ready-roasted peppers and a handful of halved cherry tomatoes. Place a 100 g (3½ oz) chunk of feta cheese on top of each portion and divide a handful of chopped oregano and 1 sliced red chilli between them. Drizzle over a little olive oil,
then fold up the foil to make airtight parcels. Place on a baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes. Serve with plenty of crusty bread. Total cooking time 30 minutes.
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| restaurant feta stuffed peppers |
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