I hope you are all having a wonderful week so far. To make hump day go by a little easier (and yummier 😉 ) I decided to share some of my old time favourite recipes today 🙂
One of the staples for me growing up was cheesy stuffed peppers that @mama_taleoftworuns used to make all the time!! I mean come on, being Greek and all, we LOVE stuffing things 😛 We stuff everything, from peppers to tomatoes and from pork to fish 😉
Ingredients (for 4 large or 8 small peppers):
4 large / 8 small peppers
400g feta cheese (or white salad cheese)
2 tbs greek plain yogurt (could do without or substitute with cattage cheese)
1/3 cup milk (I prefer fat free)
1/2 tsp oregano
salt and pepper to taste (I prefer rock salt and freshly ground pepper)
In a large bowl whisk eggs together and then add milk and yogurt. In a smaller bowl crumble cheese and then add to the egg mix. Add salt, pepper and oregano and mix well.
Cut the peppers, in the middle if they are too long or at the head if they are smaller. Take out the inside stem and seeds but keep the outside stem to use as cap. Stuff the peppers with egg and cheese mix. Make sure that the pepper is stuffed all the way through.
Place on a pan and bake for 25-35 minutes (depending on how thick the peppers are) or until the top is a little charred. Let them cool for 5 minutes, serve and enjoy!! 😀
PS: they can be stored in the fridge for up to 3 days – they come pretty handy for Sunday food prep as they are packed with protein and make great lunches with a small side salad.