We just love these green peppers stuffed with amazing soft cheeses! Perfect with a glass of cool white wine or a beer!
Serves: 6 Preparation time: 30′ Cook in: 35′ Ready in: 1:05′
12 long green peppers, washed, dried
1/4 cup extra-virgin olive oil
1 cup kaseri cheese, finely grated or other sweet yellow melting cheese
freshly-ground black pepper
For the filling
400gr soft white cheese
200gr cream cheese
2 tsp paprika
4 tbsp extra-virgin olive oil
2 tbsp dill, finely chopped
1/2 tsp salt
Preheat oven to 180C/fan. In a pan with water and salt boil peppers for 10 minutes. Drain on kitchen paper. Remove peel and the little stem on the cap. Cut the caps horizontally but not all the way.
For the filling: In a bowl mix all cheeses with a fork. Add paprika, salt, olive oil and dill and combine well. Check for salt and add a little more if necessary.
Stuff peppers with a teaspoon pushing the filling in the bottom – be careful not to break the peppers.
Put peppers on a non stick baking dish laid with baking parchment, drizzle with oil, season with pepper and sprinkle with the cheese. Bake for 15 minutes and then turn on the grill and bake for another 10 minutes. Serve warm.
Photo George Drakopoulos / Food styling Tina Webb