Red peppers with feta cheese

Ingredients for 4 servings:

• 4 large red peppers (about 350 g)
• 75 g sheep’s cheese
• 2 garlic cloves
• ½ tsp oregano, dried
• ½ tsp rosemary, dried
• Salt and pepper, black from the mill
• 1 tbsp lemon juice
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Florini’s jemistés

Preheat the oven to 250 degrees Celsius, preferably with the grill on. Wash the peppers, carefully cut out the stems, and remove the seeds and membranes through the opening without damaging the peppers. Place them on a baking sheet lined with parchment paper and bake in the oven for 5 minutes, until the skin turns black and blisters. Then turn the peppers over and roast on the other side for about 5 minutes. Remove from the oven and let cool for about 10 minutes. Peel the skins while still warm. Cut the feta cheese into strips about 2 cm wide and 1/2 cm thick. Peel and finely chop the garlic. Scatter the herbs on a plate and mix with the garlic. Toss the feta cheese strips in the herbs and garlic and stuff the peppers. Lightly salt and pepper the outside of the peppers and return them to the hot oven for another 5 minutes. Then remove them, arrange them on a platter, and drizzle with lemon juice and olive oil. Serve warm with other appetizers. Tip: Instead of pointed peppers, you can also use regular red bell peppers, halved lengthwise.