Stuffed red peppers with feta cheese
Origin of the recipe
Stuffed red peppers are a dish with many variations and are common in various cuisines around the world. This recipe's roots can be traced back to Mediterranean and Middle Eastern cuisines. In countries such as Greece, Turkey, and Italy, stuffed peppers are often prepared with a variety of fillings, including rice, meat, vegetables, and cheeses. Feta cheese is a common ingredient in Greek cuisine, where it is often added to dishes to add a rich flavor.
What do you need for cooking?
Ingredients
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Red sweet peppers
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Feta cheese
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Gruyere cheese
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Yogurt
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Tomato
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Garlic
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Ground pepper
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Mint
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Parsley
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Oregano
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Balsamic cream sauce
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Olive oil
Kitchen utensils
- Knife
- Bowl
- Grater
- Cooking brush
- Baking dish
Step-by-step recipe
Step 1:
Cut each pepper lengthwise and halfway across at the stem, without cutting off the top, open the resulting “doors” slightly and remove the seeds.
Step 2:
Mash the feta cheese with your hands into a bowl.
Step 3:
Grate the Gruyere cheese into the same bowl.
Step 4:
Mix thoroughly.
Step 5:
Place the yogurt in a bowl and stir again.
Step 6:
Chop a medium tomato very finely.
Step 7:
Finely chop the parsley and mint leaves.
Step 8:
Crush the garlic into a bowl and add pepper.
Step 9:
Pour in some olive oil. Stir.
Step 10:
Open each pepper again, put the filling inside and close.
Step 11:
Place the peppers in a baking dish, drizzle with olive oil and brush thoroughly.
Step 12:
Sprinkle the peppers with oregano.
Step 13:
Bake in the oven for 40-45 minutes at 200 degrees.
Step 14:
Serve drizzled with the oil from the pan, drizzled with balsamic cream sauce and sprinkled with parsley.
Cooking tips
Instead of Gruyere cheese or its Greek version, Graviera, you can use Edam or Maasdam cheese.
It is best to use Greek yogurt, of course, without any additives or sweeteners.
Balsamic cream sauce is easy to make yourself: just pour balsamic vinegar into a saucepan, bring to a boil, reduce heat, and simmer for 15-20 minutes, until the volume has reduced by five times.
