Grilled Peppers Stuffed with Goat Cheese and Feta

An easy recipe for delicious grilled peppers stuffed with cheese and herbs. A simple, elegant and delicious appetizer.

People who are following my blog have probably noticed my love and appreciation for peppers. I tend to introduce them in many dishes, especially those involving sauces and meats.

Well, this is slightly different. Here, the pepper is the protagonist and gets all of the attention. I consider this dish as an appetizer or a “mezze” to drink your wine or beer with and not a main course, as my other stuffed peppers recipe I shared some time ago.

You can be creative with the feeling but “white” cheese goes very well with peppers. I used goat cheese and Feta this time, with some grated Cheddar to add taste. Mint and thyme provide the wonderful and necessary aromas.

If you are feeling a little naughty,you may add some bacon bits. I did! If you prefer to be a good girl or boy, avoid the bacon (or pancetta) and enjoy a tasty and aromatic appetizer suitable for vegetarians.

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Grilled Peppers Stuffed with Goat Cheese and Feta

An easy recipe for delicious grilled peppers stuffed with cheese and herbs. A simple, elegant and delicious appetizer.

Author: Socratis

Cuisine: Greek

Recipe type: Appetizer

Serves: 6

Prep time:  15 mins

Cook time:  40 mins

Total time:  55 mins

Ingredients

• 6 large and long red peppers.
• 300 gr (10 oz) goat cheese.
• 200 gr (7 oz) Feta cheese.
• 100 gr (3 oz) grated Cheddar cheese.
• ½ cup fresh mint finely chopped.
• 6 cherry tomatoes chopped in cubes.
• A small bunch of fresh thyme.
• A small bunch of flat-leaf parsley finely chopped.
• Ground pepper.
• 100 gr (3 oz) lardons or bacon cubes (optional).
• ½ cup of extra-virgin olive oil.

Instructions

1. Mix the goat cheese, Feta, Cheddar, tomatoes, mint, thyme and parsley in a bowl. Season with pepper to taste.
2. If you are using bacon cubes, sauté them in a small frying pan on medium heat for 3-4 minutes. Add them to the bowl and mix well.
3. Preheat the oven at 200 degrees Celsius (390 F).
4. Use a knife and cut the peppers lengthwise. Remove the pips and the spongy flesh in the top.
5. Divide the mixture in 6 parts and fill the peppers. You may use a tooth pick so the peppers do not open during cooking.
6. Put the peppers on a shallow tray and pour the olive oil on top.
7. Bake for ~ 40 minutes until the peppers are roasted with a nice golden colour.
8. Bon appetit!

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