Poivrons rôtis farcis à la feta et au gruyère – apéritif grec facile

Ingrédients

• 3 large bell peppers, seeded and tops cut off
• 4-6 mini peppers, seeded and tops cut off
• 8 ounces (228 grams) feta cheese (Dodonis brand cheese is excellent if you can find it)
• 2 tablespoons plain, whole milk yogurt
• 1 scallion, finely sliced
• Freshly ground black pepper, to taste
• 6 oz shredded Gruyere cheese
• 3 tablespoons olive oil
• 1/2 teaspoon finely chopped mint
• toothpicks to seal the peppers

Préparation

1. 1

   Preheat your oven to 475°F (246°C).

2. 2

   Rinse and dry all peppers thoroughly. Remove the...: Rinse and dry all peppers thoroughly. Remove the seeds and set the tops aside.

3. 3

   In a mixing bowl, mash the feta cheese...: In a mixing bowl, mash the feta cheese using a fork.

4. 4

   Add the yogurt and shredded Gruyere to the...: Add the yogurt and shredded Gruyere to the bowl and stir until the mixture is creamy.

5. 5

   Stir in the sliced scallion, chopped mint, and...: Stir in the sliced scallion, chopped mint, and a generous pinch of freshly ground black pepper. Mix well.

6. 6

   Spoon or pipe the cheese mixture into each...: Spoon or pipe the cheese mixture into each pepper, filling about three-quarters of the way up to prevent overflow.

7. 7

   If desired, secure each pepper top with a...: If desired, secure each pepper top with a toothpick.

8. 8

   Arrange the stuffed peppers on a baking tray...: Arrange the stuffed peppers on a baking tray and brush them all over with olive oil. Lightly sprinkle the outside with salt.

9. 9

   Bake mini peppers for about 15 minutes, or...: Bake mini peppers for about 15 minutes, or until soft and slightly charred. Bake large bell peppers for 25–30 minutes.

10. 10

    Let the peppers cool slightly. Scoop any cheese...: Let the peppers cool slightly. Scoop any cheese that oozed out back into the peppers.

11. 11

    Serve warm or at room temperature as a...: Serve warm or at room temperature as a meze or side dish.