Скачать или смотреть Stuffed Roasted Peppers with Feta & Gruyere | Irresistible Greek Appetizer!

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Print the recipe here: https://www.dimitrasdishes.com/roaste...

Ingredients

3 large bell peppers, seeded and tops cut off
4-6 mini peppers, seeded and tops cut off
8 ounces (228 grams) feta cheese (Dodonis brand cheese is excellent if you can find it)
2 tablespoons plain, whole milk yogurt
1 scallion, finely sliced
Freshly ground black pepper, to taste
6 oz shredded Gruyere cheese
3 tablespoons olive oil
1/2 teaspoon finely chopped mint
toothpicks to seal the peppers
Instructions
Preheat your oven to 475°F (246°C).


Rinse and dry all peppers thoroughly. Remove the seeds and set the tops aside.

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

Add the yogurt and shredded Gruyere to the bowl and stir until the mixture is creamy.

Stir in the sliced scallion, chopped mint, and a generous pinch of freshly ground black pepper. Mix well.

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

If desired, secure each pepper top with a toothpick.

Arrange the stuffed peppers on a baking tray and brush them all over with olive oil. Lightly sprinkle the outside with salt.


Bake mini peppers for about 15 minutes, or until soft and slightly charred. Bake large bell peppers for 25–30 minutes.

Let the peppers cool slightly. Scoop any cheese that oozed out back into the peppers.

Serve warm or at room temperature as a meze or side dish.
Notes
Use Dodonis brand feta for rich, authentic Greek flavor.

A piping bag makes the stuffing process much easier and less messy.

To add depth, mix in a pinch of smoked paprika or finely chopped sun-dried tomatoes.

These stuffed peppers taste best fresh but can be assembled a day in advance and reheated before serving.

Leftover filling can be spread on toast, stuffed into mushrooms, or added to omelets.

Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony

Its All Greek
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By: LowNotes


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