Feta Me Piperies

Ingredients

6–7 long sweet green peppers (make sure they are not the spicy kind)
1 block (200g) Dodoni feta, crumbled
1 small tomato, finely diced
2 tablespoons Greek yoghurt
1 tablespoon extra virgin olive oil
¼ cup grated kefalograviera cheese (or Parmesan/Parmigiano)
2 sprigs fresh dill, finely chopped
⁠1 Spring onion chopped
1 teaspoon dried oregano
1 clove garlic, crushed
Freshly cracked black pepper

Directions

Preheat your oven to 180c fan-forced.

Prepare the peppers. Using a small knife, make an incision across the top of each pepper and then a lengthwise cut down the center, creating a “T” shape. Be careful not to cut all the way through. Open the peppers gently and remove the seeds and white membrane from inside.

In a bowl, combine the crumbled feta, diced tomato, Greek yoghurt, olive oil, grated kefalograviera, dill, spring onion, oregano, garlic and freshly cracked pepper. Mix well until everything is evenly combined.

Generously stuff each pepper with the feta mixture and place them onto a lined baking tray.

Sprinkle extra grated kefalograviera over the top of each pepper and drizzle lightly with olive oil.

Bake for 45–50 minutes, or until the peppers are soft, blistered and lightly golden on top.

Remove from the oven and finish with fresh dill before serving.

Serve warm as a meze, light lunch or alongside grilled meats and crusty bread.