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Stuffed Peppers With Cheese And Yogurt ©

August 6, 2015

 

 

 

 

 

 

 

At this time of year we have a glut of peppers and this recipe is the perfect solution!

It makes a good Meze or can be served as part of a buffet adding colour and a very tasty addition, served hot or cold.

 

**** By the way the “Yogurt and Chive Soup,” I have made again and again, so do try it. They sell fresh chives in the supermarket AB, if you don’t have any in your garden or on your balcony.

 

 

Stuffed Peppers With Cheese And Yogurt ©

Easy

 

 

 

Preparation Time: 20 minutes

Cooking-time: 20-30 mins

 

 

Ingredients

12 small colourful peppers

250 g Greek Feta

250 g strong flavoured cheese of your choice, Gouda, Cheddar, etc

1-2 tbs yogurt

1 small chili chopped, seeds removed

small bunch parsley or other herb, mint etc

Freshly ground black pepper

2 slices of bread for stoppers

 

Method

Pre-heat oven: 200.C.

  1. Wash peppers thoroughly.
  2. Cut off stalks and reserve. Using a sharp knife remove seeds and membrane from inside the peppers.
  3. In a bowl break up the Feta cheese with a fork and add any other grated cheese of your choice.
  4. Add chopped chili, (seeds removed) freshly ground black pepper and herbs. Bind together with a little yogurt.
  5. Using a thin teaspoon or knife blade, fill peppers and close with a cube of bread to act as a stopper, so that the cheese doesn’t come out during cooking. Replace  stalk tops.
  6. Place on roasting tray, which you have lined with tin foil and roast in hot oven 200.C until browned. This takes about 20-30 minutes.
  7. Serve hot or cold, both are equally delicious.

 

  • Cook’s Note: You can of course use any kind of long pepper, but these multicoloured ones are the nicest and their smaller size is perfect for serving at a Meze.

 

 

Stuffed Peppers With Cheese And Yogurt ©

This is what you are aiming for.

 

Stuffed Peppers With Cheese And Yogurt ©

Collect your peppers from the kitchen garden or buy in the local market.

 

Stuffed Peppers With Cheese And Yogurt ©

  1. Wash thoroughly.

 

Stuffed Peppers With Cheese And Yogurt ©

 

2.Cut off stalks and reserve.

 

Stuffed Peppers With Cheese And Yogurt ©

 

3. Using a sharp knife remove seeds from inside.

 

Stuffed Peppers With Cheese And Yogurt ©

4. Discard the seeds and membrane.

 

5.

 

Stuffed Peppers With Cheese And Yogurt ©

 

6. Using a thin teaspoon or knife blade, fill peppers and close with a cube of bread and stalk tops.

 

Stuffed Peppers With Cheese And Yogurt ©

7. Place on baking tray lined with tin foil, for easier cleaning of tray later!

 

Stuffed Peppers With Cheese And Yogurt ©

Final result. Inevitably some of the cheese melts out of the peppers, no worries!

 

Stuffed Peppers With Cheese And Yogurt ©

Delicious!

 

 

 

 

 

 

 

 

 

 

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2 Comments leave one →
  1. August 7, 2015 6:50 pm

    This would work really well with our local Basque peppers – looks delicious!

    Like

    • September 17, 2015 8:04 pm

      Thank you, I am just adding a foot note too, that a small cork of bread stops the cheese coming out, during cooking 😉 Enjoy your autumn…..

      Like

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