Stuffed Palermo Peppers

• 4 Palermo peppers
• 150 g Greek feta cheese
• 50 g Parmesan cheese
• 1 tomato, finely chopped
• ¼ Spanish onion, finely chopped
• 8 mint leaves, finely chopped
• ½ teaspoon dried oregano
• 4 tbsp extra virgin olive oil (divided)
• Cracked black pepper, to taste
• Chopped parsley, for garnish

Preheat your oven to 180°C.

Wash the peppers, then use a sharp knife to make a “T” incision on one side of each pepper. Carefully open the cut and remove the seeds and white veins.

Combine the feta cheese, Parmesan cheese, tomato, onion, mint, oregano, 2 tablespoons of olive oil, and cracked black pepper in a mixing bowl. Mix well until evenly combined.

Stuff the prepared filling evenly into the peppers. Use toothpicks to partially close the peppers (it’s fine if they’re not fully sealed).

Arrange the stuffed peppers on a roasting tray and drizzle with the remaining 2 tablespoons of olive oil.

Bake for 20-25 minutes or until the peppers are tender and slightly charred.

Garnish with chopped parsley before serving.

Recipe & Image courtesy of Landi Govender