Finding some medium size peppers became a rarity in the last few years. For some odd reason, it seems that most of the peppers at the stores are either huge, or tiny, but the in-between are hard to find.
So, when I’ve found some nice medium size pepper, I was quick to grab them. I wasn’t sure how I will use them, but then noticed the cheeses I’ve had in the fridge, and decided on making stuffed pepper halves with cheese filling.
Mixing tangy sheep’s milk Israeli Feta, piquant Bulgarian Kashkaval cheese, and nutty Parmesan, with a small amount of yogurt, mustard, four peppers mix and nutmeg, created a highly flavorful and aromatic filling, that worked beautifully with the fresh, slightly sweetish, flavor of the peppers.
Using semolina, rather than flour, to bind the mixture, added a nice pleasant grainy texture to the filling.
The baked peppers are quick and easy to make. They can be served as an appetizer, as a side dish, or as a vegetarian lunch or light dinner, with a green salad on the side. Try them and enjoy.
Notes:
* Feta cheeses that are kept in brine, like the one I’ve used here, have moister texture than most. If you can’t find this type, add 1-2 Tbs milk to the cheese mixture.
* Kashkaval cheese is a type of semi-soft yellow cheese from the Balkan. If you can’t find it, use Provolone or mild Cheddar cheese instead.
Makes: 4-6
Prep time: 25 minutes
Baking time: 55 minutes
Ingredients:
7 medium size peppers
4.4 oz (125 grams) Feta cheese (I used Trader Joe’s Israeli Feta in brine. See notes)
¼ cup Greek yogurt (I used Fage 2%)
1 tsp olive oil
1 L egg
1 tsp salt
¼ tsp freshly ground four peppers mix
¼ tsp freshly grated nutmeg
1 tsp Dijon mustard
¼ cup semolina
4.4 oz (125 grams) Kashkaval cheese, finely grated (see notes)
¼ cup freshly finely grated Parmesan cheese
- Preheat the oven to 350F (175C). Line a large baking pan with baking paper.
- Cut the peppers in half, lengthwise. De-seed them and remove the white membrane, keeping the tops, as shown in the photo.
- Arrange the peppers in the pan, in one layer, and place in the oven for 10-15 minutes, until they soften a bit. Take out of the oven, but keep it on. Let cool a bit before filling.
- The filling: in a medium bowl, crumble the Feta cheese. Add the yogurt, olive oil, egg, salt, pepper, nutmeg, and mustard, and mix. Mix in the semolina, until there are no lumps. Add the cheeses and mix again.
- With a paper towel, wipe out the liquids that accumulated in the peppers, and fill them with the cheese mixture, up to the top.
- Place back in the pan, in one layer. Bake for about 40 minutes, until the cheese filling is golden-brown and puffed. Serve warm.
A nice and tasty idea.
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Thank you Dorothy, these were gone in no time! 🙂
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I’m sure!
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This would be a perfect meal for me! With wine, of course.
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Thank you Mimi, white wine would be perfect here. 🙂
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Those look delicious!
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Thank you Angela, they definitely were! 🙂
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I always buy a package of three and they are just the right size for stuffing. Cheese and peppers – that’s a good combo 🙂
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Thank you Judi, the cheese filling was perfect with the peppers.
Great that such medium size peppers are easily available to you. I really don’t understand why they became such a rarity around here. A mystery! 🙂
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This looks like a nice and quick recipe. I especially like the use of medium sized bell peppers. Great serving size.
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Thank you Bob, these were indeed the perfect serving size. Not sure why they’ve become hard to find! 🙂
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As always, I love your recipe, Ronit. You give clear instructions, and I like the background info. I’d like to try this as an appetizer with the little peppers.
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Thank you Mary, I’m glad you like the recipe. These peppers were as tasty as they were easy to prepare. I hope you’ll enjoy them too! 🙂
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Another good tip for a quick and tempting snack. Available here are King Sweet Peppers, which would be medium sized and would be great with this cheese filling.
Thanks Ronit
Mary :))
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Thank you Mary, these were indeed quick to make, and so tasty. I’m glad you can get this type of peppers easily. I hope you’ll enjoy them! 🙂
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A nice quick snack…Just to let you know we made our choc chip ice cream and it was delicious Lily loves it and it was quick and easy for her to make I just weighed out the ingredients ., Thank you for the inspiration, Ronit 🙂
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Thank you Carol, these so tasty, and indeed quick to make.
Thanks for the ice cream corroboration update! I’m very glad you both enjoyed it. 🙂
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We did indeed, Ronit it will be fruit one next passionfruit methinks both our favourite fruit x
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Love the idea of passion fruit. Here it’s not easy to get, and quite expensive. But there are plenty of other fruits and flavors to use with the basic recipe. Whoever came up with it first was a genius. 🙂
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Absolutely passionfruit is cheap as chips here and very plentiful I eat it everyday with my breakfast bowl its lovely over my natural yoghurt x
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What a lovely recipe. I will be sure to use this at my next party. I’m thinking I might try it with the small multicolored sweet peppers. Thank you for sharing!
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Thank you Kim, these were delicious and quick to make. I hope you’ll enjoy your version! 🙂
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Looks very appetizing.
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Thank you Freddie, these peppers were delicious. I’m glad you liked them. 🙂
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Looks so good! I will have to search for the smaller peppers too!
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Thank you Aletta, these were delicious and easy to make. I hope you’ll enjoy them as well. 🙂
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I’m sure it will 😊
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looks great!!
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Thank you Charlie! 🙂
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Yumolicious, for sure. 🫑🍃🧀
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Thank you Gail, they definitely were! 🙂
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These stuffed peppers look scrumptious.
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Thank you Sandhya, they were delicious. I’m glad you liked them. 🙂
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Melt in your mouth goodness!
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Thank you Mary, they definitely were! 🙂
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Simple enough but wonderful! Might try this recipe in the future.
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Thank you, these were indeed delicious, and easy to make. I hope you’ll enjoy them. 🙂
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Looks tasty! Does the filling have a bit of a crust to it when it’s done baking?
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Thank you Jules, these were indeed very tasty. The filling has a thin crust to it after baking. If you prefer it a bit thicker/darker, you can simply bake it a bit longer. Hope it helps! 🙂
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I enjoy stuffed peppers and these would make a very nice colorful and different side dish.
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Thank you Karen, these made for a nice light lunch. I’m glad you liked it. 🙂
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These stuffed pepper halves look very delicious. 🤩
With our hot temperatures, I could imagine that they also taste perfectly when served cold, and sliced up on a salad or a crostini. 🤩
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Thank you Livia, these were indeed so delicious, and quick to make.
I really like your idea of serving them cold on a salad or crostini! 🙂
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Thank you 🙏😊 I’ll have to try that as soon as I can get my hands on fresh peppers 🫑
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That looks yummy. Thanks for sharing
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Thank you, I’m glad to share! 🙂
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I think this might be my favorite stuffed pepper yet! I can never get enough cheese!
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Thank you David, with you on that! 🙂
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Very interesting idea
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Thank you! 🙂
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Pepper and cheese bake together in perfect harmony. 😋😋
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Thank you, this was a tasty combination. I’m glad you liked it. 🙂
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🫑🧀😋
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