in Middle East

Turkish peppers with feta cheese filling

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Ingredients for 4 servings:

  • 12 pointed peppers, mild, yellow
  • 8 large potatoes
  • 2 packs of feta cheese
  • Black cumin
  • salt and pepper
  • olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

simple and vegetarian

Peel the raw potatoes and cut them into eighths. Wash the bell peppers and slit them lengthwise. Deseed them if desired, but it’s not necessary. Then fill them with feta cheese. Heat a large, shallow pan with olive oil and black cumin seeds. Add the potatoes to the lukewarm oil, season with salt and pepper. Place the stuffed bell peppers on top of the potato wedges. Cover and simmer gently for about 40-50 minutes over low heat. Add a little more heat at the end to give the potatoes a nice crust. Tomato salad goes perfectly with this. A super-simple and super-delicious recipe that I got from Deniz, my mother’s best friend.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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