If you are a fan of Mediterranean flavors and want something light but rich in flavor, this recipe will become your favorite. The combination of roasted red peppers and creamy feta filling creates the perfect balance between sweet, salty and fresh flavors. Ideal as an appetizer, a light dinner or as part of a rich meal.
Ingredients:
- 5 red peppers (medium size)
- 1 tablespoon olive oil
- 300 g of feta cheese
- 6 tablespoons Greek yogurt or sour cream
- 1 clove garlic, finely grated
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 3 tablespoons olive oil
- 1 clove garlic, finely grated
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Preparation:
Preheat the oven to 220°C. Line a baking tray with baking paper. With a sharp knife, make a longitudinal cut in the top of the peppers, leaving the stem. Using a small spoon, remove the seeds. Brush the outside of the peppers with olive oil and roast in the oven for 10–12 minutes, until tender. Remove and let cool for about 10 minutes. If it’s easier, you can remove the seeds after roasting, when the peppers are easier to handle.
In a bowl, combine the crumbled feta cheese, Greek yogurt, grated garlic, and 3 tablespoons olive oil. Mix until creamy. Do not add salt – the feta cheese is salty enough. Using a spoon, carefully fill the peppers with the prepared mixture. Return to the oven and bake for an additional 10 minutes.
Prepare the dressing:
In a small bowl, combine the olive oil, minced garlic, lemon juice, and salt. Remove the peppers from the oven, drizzle with the dressing, and garnish with ground cumin, if desired. Serve the peppers warm or at room temperature as an appetizer or light main course. They go great with a slice of fresh bread or a green salad.
