Vegetarian Greek Feta-Stuffed Baby Peppers Recipe
Vegetarian Greek Feta-Stuffed Baby Peppers Recipe
From Ruth’s cookbook Hellenic Kanella
These are baby peppers (also known as vine peppers) stuffed with feta and herbs. A great little appetiser to serve with a glass of ouzo when you’re entertaining or just because!
Ruth offers the Kefalonian option of squeezing the juice of one lemon over the peppers before baking them – for a little citrus zing!!!
May I also suggest you add some fresh or dried chillies to the feta filling if you like a little bite!!!
Sweet baby peppers stuffed with a herby feta mixture and baked to perfection.
Ingredients
• 1 tbsp fresh mint, finely chopped
• 2 tsp dried oregano, divided
• 315 g feta, crumbled
• 680 g baby or vine peppers
• 2 tbsp Extra virgin olive oil (EVOO)
Instructions
Preparing the stuffed baby peppers
o Preheat the oven to 220°C
o Combine the feta, 1 teaspoon of dried oregano and mint in a bowl
o Make an incision from top to bottom on one side of each pepper, taking care not to cut all the way through the pepper
o Carefully open the peppers and spoon the mixture in – approximately 1 ½ teaspoons
o Place on a baking tray
o Drizzle the peppers with EVOO and sprinkle them with the remaining dried oregano
o Bake, uncovered, for approximately 10-12 minutes, turn them over and bake them for 10-12 minutes more, till they are golden brown
Serving the stuffed baby peppers
o Enjoy as an appetiser with a glass of your favourite tipple
Kali Orexi!
Key Points
• Suggested Option: Add some fresh or dried chillies to the filling for a little bite
• Kephalonian Variation: Squeeze the juice of one lemon over the peppers before baking, for a little zing
