When the smell of baked peppers escapes the kitchens to fill the air, I realize that it’s Summertime. Summer is written all over this dish too, though I think that a Stuffed red pepper recipe is a four seasons recipe.
Sweet paprika peppers stuffed with feta cheese, eggs and bread. A Stuffed red pepper recipe that you will adore because it’s easy, quick to do, delicious and makes a perfect appetizer to serve with a glass of wine and enjoy with good company!
Ingredients:
(4 servings)
- 8 sweet paprika peppers
- 200 g feta cheese
- 2 slices of stale bread or toast bread (pith)
- 2 tablespoons of chopped parsley
- 2 eggs
- 1 clove of garlic
- 1 glass of water
- Olive oil
- Black pepper
- Salt
Instructions:
Remove the stems from the peppers, by cutting around them with a knife, taking care not to decapitate the peppers, or your fingers. Remove the seeds and wash well.
Beat the eggs in a bowl and break the feta cheese and the bread into crumbs with your fingers, add the parsley, a little oil, a little black pepper and toss gently to combine.
Cut the peppers along with a knife and open them so that they will look like little boats. Preheat the oven to 180 degrees. Fill the peppers with a tablespoon and place them on a baking pan, about 25 x 18 cm big, brushed with some olive oil.
Add the water, the garlic clove and some salt (in the water). Sprinkle the peppers with olive oil and bake them at 180 degrees, for about half an hour. Serve them while hot.
Tips:
- Do not overfill because the stuffing will puff up a bit.
- You can prepare them, a day before, warm them in the oven just before serving, and they will be as good as fresh!
