Stuffed Red Peppers
Serves 6
Directions
- 1Preheat the oven to 350°F (180°C).
- 2Wash and dry the peppers, then cut a lengthwise slit in each, leaving the stems attached. Remove the seeds and membranes carefully.
- 3In a bowl, combine the crumbled feta, spring onions, garlic, oregano, chili flakes (if using), 1/4 cup olive oil, red wine vinegar, and the handful of chopped fresh parsley. Stir gently until combined.
- 4Spoon the feta mixture into each pepper, distributing it evenly.
- 5Pour some of the remaining 1/3 cup olive oil into the bottom of a baking dish. Arrange the peppers snugly in the dish, slit-side up, and drizzle the rest of the oil over the tops.
- 6Bake until the peppers are tender and the filling is lightly golden.
- 7Let the peppers rest for 5–10 minutes before serving. Spoon the pan juices over them and finish with extra chopped parsley.
Ingredients
- 6-7 whole red pepper
- 500 g Greek feta cheese, crumbled
- 3 whole spring onion, sliced
- 3 whole garlic clove, thinly sliced
- 2 tsp dried oregano
- to taste chili flakes (optional)
- 1/4 cup extra virgin olive oil
- 4 tbsp red wine vinegar
- handful fresh parsley, chopped
- 1/3 cup extra virgin olive oil
Equipment
bowlbaking dish
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