

An old-time favourite, these stuffed peppers with cheese make a terrific appetizer that’s great served with antipasto and wine.
- 3-4 red or green bell peppers
- 2 eggs, beaten
- ½ cup feta cheese
- ¼ tsp. black pepper
- ¼ cup Kefaloteri Graviera or Gouda
- 2-3 tbsp fresh chopped parsley
- 3 tbsp Parmesan Reggiano
- 3 tbsp bread crumbs (optional)
- 3 tbsp Parthena Extra Virgin Olive Oil
- Salt as needed
- Balsamic reduction for drizzling
Directions:
- Preheat the oven to 350 degrees.
- Prepare the peppers by cutting off the tops and cleaning out the seeds and veins. Save the tops to place on when pepper is stuffed.
- Mix together all the cheeses, making sure there are no big chunks.
- Add the eggs, pepper, and fresh parsley. Mix together well. Add bread crumbs if you wish to bind all mixture together.
- Stuff each pepper with the cheese mixture and put the peppers into a baking dish.
- Cover the baking dish with foil
- Bake 20 minutes. Note that the peppers will be only partially soft. Overcooking will result in mushy skins, and the cheese will fall out.
- Slice peppers in slices all the way to bottom, garnish with parsley!
- Place peppers on serving dish or platter. Drizzle with balsamic reduction and olive oil. Enjoy!