First things first…we take no responsibility for the devastating effects of choosing the wrong pepper variety here. I don’t know how these peppers are called in English so I’ll just describe them and link a photo. In case something does go wrong, I saw a mythbusters episode where milk was the best antidote to a burning tongue from a fiery pepper. The peppers I use are called “Florina peppers” and they are red, horn shaped, with a delicate and sweet flavor… no burning at all. A similar variety comes in other colors as well but for this recipe the big red ones are the best in flavor and in size for optimal stuffing. The others are impressive to serve and photograph.
– 6 florina style peppers
– 5 portobello mushrooms cut in small cubes
– 1 eggplant cut in small cubes
– 1 onion chopped finely
– 1 clove of garlic, mashed
– 2 tsp chopped thyme
– 1 tbs chopped parsley
– 150gr feta or goats cheese grated
– 4 tbs olive oil
1. Rub the peppers with a bit of salt and 1 tbs oil and place in preheated oven at 220ºC for about 20 mins, turning once until they brown slightly.
2. In the meantime saute the onions, garlic and mushrooms on medium heat with 2 tbs oil and the thyme for about 10 minutes. You want most of the liquid evaporated so the peppers don’t overfill with water when stuffed.
3. Saute the eggplant in 1 tbs of oil on medium heat for about 10 minutes as well.
4. Combine all sautéed vegetables with cheese and parsley in a bowl and set aside.
5. Cut the top of the peppers and remove the seeds. If you are into details remove the skin aswell but be careful not to tear the peppers. Stuff them with the vegetable and cheese filling and bake at 180 for about 10 minutes until the cheese melts. I arrange them in the baking tray in such a way that the cheese melting from the top doesn’t have a chance of spilling out.
Tips. If I am not mistaken, I remember from my university years abroad that these peppers come in a glass jar as “roasted red peppers”. Try stuffing them directly and briefly baking for a quicker version.
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