Banana peppers stuffed with cheese
Banana peppers stuffed with Greek cheeses and drizled with olive oil and oregano
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 2 1x
- Category: Appetizer
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Units
Scale
- 4 medium banana peppers
- 1 tbsp EVOO
- fine sea salt
- 100 grams Greek cheeses ( kasseri or mozzarella, graviera or pecorino, manouri or feta) grated
- 1 tbsp Greek yoghurt
- pepper to taste
- 1/2 teaspoon dried oregano, plus more for garnish
- 1/2 teaspoon dried thyme, plus more for garnish
- white wine vinegar
Instructions
- Preheat the oven to 220o C
- Cut off the stem ends of the peppers, butterfly them and discard any seeds and large ribs inside.
- Arrange the peppers on a rimmed baking sheet, drizzle with oil and season lightly with salt, pepper, oregano and thyme.
- Roast for 20 minutes or until the peppers appear glossy and have just started to become black.
- Let them cool while you assemble the filling (if you want this is the time to peel them).
- In a bowl mix the cheeses with the Greek yogurt and season with pepper (dont add salt, cheeses have already enough).
- Pack the peppers with the cheeses, returning them to the baking sheet as you work.
- Roast for a few minutes, just until cheese begins to melt.
- Transfer the peppers to a platter
- Garnish with oregano, thyme, a good drizzle of the oil and a splash of white vinegar
- Serve them warm.