Let me share with you a recipe that captures the essence of Greek cuisine – vibrant red peppers stuffed with a luxurious blend of cheeses and fresh ingredients. This dish has its roots in the Mediterranean tradition of gemista (stuffed vegetables), but with a modern, cheese-focused twist that transforms it into an irresistible meal.
A Taste of Greek Culinary Heritage
In Greek cuisine, stuffed vegetables are a testament to the resourcefulness and creativity of home cooks. While traditionally filled with rice and herbs, this cheese-forward version elevates the humble bell pepper into a sophisticated dish that perfectly balances the sharp tanginess of feta with the sweetness of roasted peppers.
Ingredients
For the Peppers
- 5 large red bell peppers
- 2 tablespoons (30ml) extra virgin olive oil
For the Cheese Filling
- 400g (14 oz) Greek feta cheese, crumbled
- 100g (3.5 oz) Kefalograviera or Pecorino cheese, grated
- 200g (7 oz) Greek yogurt
- 100g (3.5 oz) tomatoes, finely diced
- 1 clove garlic, minced
For Seasoning and Garnish
- Dried oregano, to taste
- Fresh ground black pepper
- Fresh coriander (cilantro), chopped
- Balsamic cream (glaze) for drizzling
Instructions
Preparing the Peppers
- Begin by preheating your oven to 200°C (400°F).
- Take each pepper and carefully cut it lengthwise, ensuring you keep the stem intact for presentation.
- Gently remove all seeds and white membranes from the inside of the peppers.
- Using a sharp knife, create decorative diagonal scores on the outer skin of each pepper.
Creating the Filling
- In a large mixing bowl, crumble the feta cheese into small pieces.
- Add the grated Kefalograviera or Pecorino cheese to the feta.
- Incorporate the minced garlic, ensuring it’s evenly distributed.
- Fold in the finely diced tomatoes.
- Add the Greek yogurt and mix until you achieve a creamy, uniform consistency.
- Season generously with fresh ground black pepper and dried oregano.
Assembly and Baking
- Arrange the prepared pepper halves in a baking dish.
- Carefully fill each pepper cavity with generous portions of the cheese mixture.
- Drizzle the stuffed peppers with extra virgin olive oil.
- Place in the preheated oven and bake for 45 minutes.
- The peppers are done when they’re tender, slightly charred on top, and the cheese filling is golden and bubbly.
Final Touches and Serving
- Remove from the oven and let rest for 5 minutes.
- Drizzle with balsamic cream in an artistic pattern.
- Sprinkle with freshly chopped coriander.
- Serve while still hot and cheese is melted.
Pro Tips for Perfect Peppers
- Select peppers of similar size to ensure even cooking.
- The scoring on the peppers isn’t just decorative – it helps them cook evenly and adds visual appeal.
- Don’t skip the resting time after baking; it allows the cheese to set slightly.
- For extra flavor, brush the peppers with olive oil before stuffing.
Serving Suggestions
This versatile dish works beautifully as either:
- An elegant appetizer for 4-6 people
- A satisfying main course for 2-3 people
- Part of a Mediterranean mezze spread
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a preheated oven at 180°C (350°F) for 10-15 minutes.
- Avoid microwave reheating as it can make the peppers soggy.
Nutritional Information
Per stuffed pepper half:
- Calories: 320
- Protein: 15g
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 2g
- Calcium: 380mg
Wine Pairing
This dish pairs beautifully with a crisp Greek white wine such as Assyrtiko from Santorini, or a light-bodied red like Agiorgitiko. The wine’s acidity complements the rich, creamy cheese filling while balancing the sweet notes of the roasted peppers.
This Greek-inspired stuffed pepper recipe transforms simple ingredients into a memorable dish that’s sure to become a favorite in your culinary repertoire. The combination of creamy feta, tangy yogurt, and sweet roasted peppers creates a harmony of flavors that captures the essence of Mediterranean cooking.
