I was a bit homesick last week, so I decided to make something greek-inspired in the kitchen. Stuffed peppers are considered quite a delicacy back home (we all get very excited when my grandmother makes them - and she also makes stuffed vine leaves and onions), although they are traditionally made with minced meat, rice and spices. However, I didn't have any minced meat at home, so I stuffed them with a mixture based on feta cheese - which is more of a Greek way to do rather than Cypriot. I hope you enjoy it as much as I did if you try it at home. :)
Ingredients: (serves 1)
-100g feta cheese
-2 large peppers (preferably red, orange or yellow because they are sweeter than the green ones)
-1 tsp finely chopped pepper
-2 rashers of smoked bacon or pancetta, excess fat removed and chopped
-1 teaspoon thyme
-1 teaspoon dried mint
-1 small tomato deseeded (you don't want the filling getting too liquidy) and finely chopped
-2 spring onions, finely chopped
-1 tbsp of olive oil plus more for brushing the peppers
1. Preheat the oven at 180 degrees.
2. Cut off the top of the peppers and scoop out the seeds.
3. In a bowl, crumble the feta, add the chopped pepper, bacon/pancetta, the herbs, the tomato, spring onions, 1 tbsp of olive oil and crack a bit of black pepper. Blend well.
4. Carefully scoop the filling into the peppers.Cover them with their tops and brush with a bit of olive oil.
5. Put them in the oven for about half an hour or until the peppers soften and the cheese melts.
6. Serve warm, ideally with a dollop of greek yoghurt.