Feta & yogurt stuffed peppers
Serves 4-6
Ingredients:
3 red, yellow or a mix of both capsicum
150g sheep milk feta
2 Tbls. Greek yogurt
1/2 tsp. dried oregano
1 clove garlic, peeled and grated on a microplane
1/2 tsp. lemon zest (juice reserved)
2 Tbls. Extra virgin olive oil
2 egg yolks
salt & black pepper
1/4 cup, heaped, freshly grated parmesan cheese
To garnish:
pinch chili flakes
2 tsp. Honey
1 cup olive oil fried sourdough breadcrumbs*
fresh basil leaves
fresh lemon juice
*pulse crustless sourdough in a food processor to form uneven breadcrumbs. Fry them in a generous amount of olive oil in a pan set over medium heat until golden and crispy. Set aside.
Method:
1. Preheat the broiler of your oven to 200C (if you can temperature control it, otherwise, just turn the broiler to “ON”). Place the peppers on a tray.
2. Roast the peppers under the broiler for about 15 minutes, flipping them around every 5 minutes to get evenly browned and soft on all sides. You want them to be tender and soft but still holding their shape and not collapsing.
3. Remove them from the oven (& turn broiler off) and allow them to cool completely. When cooled, split them through their stem and remove the seeds inside but leave the stem on. Return them to the tray with the cut side up, set aside.
5. To make the filling, combine the feta, yogurt, garlic, oregano, lemon zest, olive oil, egg yolks, pinch of salt and a bit of freshly cracked black pepper in a small food processor and blend until almost completely smooth. Scoop into a bowl and allow this to cool in the fridge for at least 30 minutes but can be made a day in advance.
4. When ready to bake, preheat the broiler again to 200C.
5. Divide the filling evenly among the 6 pepper halves and then sprinkle a bit of grated parmesan cheese over each pepper. Bake for 8-10 minutes until the top is golden and brown.
6. To finish, squeeze fresh lemon juice over the peppers and drizzle with a very small drizzle of honey. Sprinkle with chili flakes, fresh basil leaves and olive oil fried breadcrumbs (if using).
