12.11.2011

Peppers with Feta

Peppers with Feta

IHCC Tessa Kiros ButtonPeppers are one of my favourite red food, even more so when they are filled with feta. Since the peppers were pointy but a bit irregular in shape, I didn't manage to deseed them just by removing the cap as described in the recipe but had to slice them lengthwise. The peppers were delicious all the same.

Peppers with Feta

Adapted from Griechenland in meiner K├╝che / Food from Many Greek Kitchens by Tessa Kiros

Ingredients:

2 pointy bell peppers, deseeded
200 g feta, crumbled
olive oil
1/4 tsp dried oregano

Method:

Fill or stuff the peppers with the feta. Heat the olive oil in a skillet and fry the peppers on high heat until the skin starts to blacken and the feta turns runny. Sprinkle with the dried oregano and serve.

5 comments:

MM said...

This was going to be my choice for the week, but I couldn't find small enough peppers. They're still on my list though! They look fantastic with all that oozy cheese.

Deb in Hawaii said...

Peppers with feta work for me! ;-) These look fabulous--a great pick.

Couscous & Consciousness said...

Yum - this reminds me of summer in Greece. Peppers are very plentiful here right now, will have to give this a try.
Sue :-)

Jeanne said...

Red peppers and feta - what's not to love? :)

Natashya KitchenPuppies said...

Beautiful! All you need is a baguette and a bottle of wine and you have a great dinner!