Grilled Peppers Stuffed with Cheese & Feta

An easy recipe for tasty peppers with cheeses and herbs. A simple, elegant and delicious appetizer or main dish.
Peppers due to shape & taste is a favorite vegetable with many applications in our cooking but very easy to use when it comes to filling them. They are filled with many delicious ingredients according to our taste and taste…
In Kitchen Stories there are plenty of suggestions to fill delicious and just any peppers you want. Large Florina type, colorful large or small, hot or sweet, classic bell-shaped, etc. depending on season and latitude & longitude you are in.
The present dish has a dual choice. This appetizer but also the main dish.
Yours!

work: 30′

time: 1h:10′

easy:

★Click with your mouse on the images to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.


Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


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Ingredients (6 servings) 12-13 peppers 300g feta cheece 200g guda cheece 200g gruyère cheese 200g parmesan cheese 3 mature tomatoes 50g olive oil a small bunch of fresh thyme, basil, mint salt & pepper	Grate the tomatoes and cheeses. In a large bowl, crush the feta cheese with a fork and add the grated tomatoes and the finely chopped herbs. They will be the ones that will make the dish taste deliciously.	Wash and remove the seeds from the peppers, cutting a slice up the stem as a lid. In the bowl with the filling, add the grated cheese, half the oil and the salt pepper in moderation. Mix very well the ingredients with each other.
Sprinkle with a little olive oil the oven pan. Stuff the peppers, not to the up, and place in the pan recumbent.	Springle and lightly top with olive oil. Put the baking pan on the grill and bake with the grill for 20′.	When browned from above, remove the baking dish from the oven and turn it on the other side with two spoons. Put the baking pan back into the oven and bake it again for 20′.

If you want tear the peppers along and remove the seeds. In this case do not cut the lid close to the stalk. This is easier to fill and they look like boats.

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Greek summer is combined with lots of fresh aromatic vegetables as a main dish, salad or appetizer at our table, but also filled in various ways. It is the time when we find them abundant and in their best time! But it is also inconvenient to turn on our home oven at high temperatures. That's why today I propose to make stuffed vegetables in the pot. Like they make and make by housewifes due to missing oven or for faster and more economic process. They are done in half time from the oven stuffed vegetables.
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Zambia Sifaki