Roasted peppers stuffed with feta and Gruyere
Dimitra's Dishes · ♥ 509 likes · 18.9K views · 6 min video
Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4–6 whole small bell peppers
- 2 tbsp plain whole milk yogurt
- 6 oz Gruyere cheese
- 230 g feta cheese
In a bowl combine two heaping tablespoons of yogurt, 6 oz grated Gruyere and 230 g crumbled feta.
- 1 tbsp Greek yogurt
- 1 whole scallion
- 3–4 tbsp olive oil
- freshly cracked black pepper
Add the thinly sliced scallion, 3 to 4 tablespoons olive oil and black pepper and mix; add another tablespoon of Greek yogurt so it is spreadable.
- 3 whole large bell peppers
Cut the tops off the large peppers and seed them; snip the ends off the small peppers.
Choosing and prepping the peppers
Pipe the filling generously into the small peppers, spoon it into the large ones, put the tops back on and secure with toothpicks.
Drizzle with a little olive oil and bake at 475F for 25 to 30 minutes; small peppers alone take 15 to 18 minutes, until charred and tender.
Cool a little, push any oozed cheese back in, plate and pour the pan juices over.
Serving with the pan juices