Peppers Stuffed with Feta Cheese

 

Peppers Stuffed with Feta Cheese

NOTE:  I reduced the ingredient amounts to make a serving size for one to two people.  For this recipe I used mini sweet peppers.  I added dried basil and dried oregano to the tomato and garlic “sauce.”  I also added chopped fresh mint and crushed red pepper to the cheese mixture.  I did not add any additional salt because of the feta.  Next time, I will cook the sauce before I put it in the pan.  It did not cook down as much as I would have liked.  

Part of the joy of cooking is adding your own personal touches to the recipe!  Make it yours!  The original recipe (in Greek) is listed at the very end.  Enjoy!

INGREDIENTS:

10 oblong peppers (5 red and 5 green)

1 large grated tomato

1/3 cup olive oil

1 small clove garlic (mashed)

1/2 tbsp. dried oregano

1/2 tbsp. dried mint

a little salt

FOR THE FILLING:

400 grams soft feta (in pieces)

150 grams gruyere (grated)

1 chopped tomato

plenty of paprika

a little salt

plenty of freshly ground pepper

METHOD:

Mix the grated tomato with the garlic, oregano, a little salt and half the olive oil.

Put them in the pan.

Prepare the filling for the peppers.

In a bowl, mix all the filling ingredients.

Using a small spoon, fill the peppers with the cheese mixture and put them in the pan on the tomato sauce.

Pour over the remaining olive oil and bake in a preheated oven  at 180 °C (356 ° F)  on the middle grill for 30 minutes to brown the peppers.

Serve hot or cold.