Poivrons farcis à la feta, cuits au four à la grecque

Ingrédients

• 4 large roasted red peppers (preserved in brine)
• 200 grams / 7 oz feta cheese
• 2 tablespoons olive oil (+ a bit extra to drizzle on top)
• 1 teaspoon dried oregano (+ a bit extra to drizzle on top)
• 1 large garlic clove (minced)
• 1/2 small onion (cut into very thin slices)
• freshly ground pepper
• Optional: hot red pepper

Préparation

1. 1

   Preheat oven to 200°C / 392°F.

2. 2

   Remove the peppers from the jar and drain well.

3. 3

   In a small mixing bowl add the feta cheese and using a fork, press it to make it crumbled and mushy.

4. 4

   Add the remaining ingredients in the bowl as well except the onion slices. Mix well with a spoon.

5. 5

   Stuff each pepper and place either in a small pan or baking dish or in individual baking dishes.

6. 6

   Add the onion slices on top along with some freshly ground pepper, and drizzle with some extra olive oil and dried oregano.

7. 7

   Bake for about 15 minutes. Remove and serve warm with some chopped parsley and some hot red pepper if you like.