Ruth’s Vegetarian Greek Feta-Stuffed Baby Peppers Recipe
Sweet baby peppers stuffed with a herby feta mixture and baked to perfection.
From Ruth’s cookbook Hellenic Kanella
These are baby peppers (also known as vine peppers) stuffed with feta and herbs. A great little appetiser to serve with a glass of ouzo when you’re entertaining or just because!
Ruth offers the Kefalonian option of squeezing the juice of one lemon over the peppers before baking them – for a little citrus zing!!! 🍋🍋🍋
May I also suggest you add some fresh or dried chillies to the feta filling if you like a little bite!!! 🌶🌶🌶
This recipe features in Ruth’s cookbook – Hellenic Kanella. DM Ruth @greekfoodphotography to order a signed copy!
Ingredients
- 1 tbsp fresh mint, finely chopped
- 2 tsp dried oregano, divided
- 315 g feta, crumbled
- 680 g baby or vine peppers
- 2 tbsp Extra virgin olive oil (EVOO)
Method
- Preparing the stuffed baby peppers
- Preheat the oven to 220°C
- Combine the feta, 1 teaspoon of dried oregano and mint in a bowl
- Make an incision from top to bottom on one side of each pepper, taking care not to cut all the way through the pepper
- Carefully open the peppers and spoon the mixture in – approximately 1 ½ teaspoons
- Place on a baking tray
- Drizzle the peppers with EVOO and sprinkle them with the remaining dried oregano
- Bake, uncovered, for approximately 10-12 minutes, turn them over and bake them for 10-12 minutes more, till they are golden brown
- Serving the stuffed baby peppers
- Enjoy as an appetiser with a glass of your favourite tipple Kali Orexi!
Watch the video
Key Points
"> Key Points Suggested Option: Add some fresh or dried chillies to the filling for a little bite