If you're travelling in Northern Greece, you'll be enjoying this dish made with Florina peppers. Grown in Florina, they're well known for their deliciously intense sweet flavour. But just as delicious with any type of bell pepper, too! Stuffed with a combination of Feta cheese and Kefalograviera (you could also use, Kefalotyri or Graviera), fresh tomato, spanish onion, and fresh mint to lift these delicious flavours.
This is a recipe for the cheese lovers! This is such a delicious meze but if you're like me, you might be happy to enjoy them as is! A few things to note with recipe. It's important to use Greek Feta cheese for this recipe, Greek Feta is creamy and has the perfect amount of saltiness. Considering there is so much Feta in this recipe, it is not a salty dish!
Kefalograviera is one of my favourite hard Greek cheeses. It is made from goat and sheeps milk, yellow in colour, slightly salty, and firm in texture with a light nutty flavour and is very smooth. It's also great for grating, especially over pasta dishes. You can buy Kefalograviera in wedges that have been cut from a large cheese wheel from most Mediterranean deli's and grocery stores. If you can't find Kefalograviera, Kefalotyri and Graviera are great alternatives. Non Greek cheese alternatives include cheeses such as, Parmigiano, Manchego, and Gruyere.
PIPERIES GEMISTES ME FETA | Peppers Stuffed with Feta Cheese
Mary PolitisIngredients
- 4 Red Bell Peppers
- 150 grams Greek Feta Cheese
- 50 grams Kefalograviera
- 1 tomato
- 1/4 spanish onion
- 8 mint leaves
- 1/2 teaspoon dry oregano
- 4 tablespoons Extra Virgin Olive Oil
- Cracked black pepper
Instructions
- Preheat oven to 180 degrees celcius fan forced.
- Wash peppers then use a sharp knife cut "T" incision into one side of the pepper. Open up "T" cut and pull out the seeds and white veins.
- In a bowl combine the Feta and Kefalograviera cheeses, tomato, onion, mint, oregano, 2 tablespoons of olive oil, and pepper. Mix well.
- Evenly distribute the filling into the peppers then use toothpicks to partially seal the peppers (it's okay if they're not completely closed). Lay the stuffed peppers onto a baking tray and drizzle with another 2 tablespoons of olive oil. Bake for approximately 20- 25 minutes or until the peppers are tender slightly charred.
- Garnish with chopped parsley.