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:

1. Preheat the oven to 350 degrees.
2. 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.
3. Mix together all the cheeses, making sure there are no big chunks.
4. Add the eggs, pepper, and fresh parsley. Mix together well. Add bread crumbs if you wish to bind all mixture together.
5. Stuff each pepper with the cheese mixture and put the peppers into a baking dish.
6. Cover the baking dish with foil
7. Bake 20 minutes. Note that the peppers will be only partially soft. Overcooking will result in mushy skins, and the cheese will fall out.
8. Slice peppers in slices all the way to bottom, garnish with parsley!
9. Place peppers on serving dish or platter. Drizzle with balsamic reduction and olive oil. Enjoy!