It’s summer. We’re going to have summer food tonight. It’s feta stuffed peppers. Preheat the oven to 220°. You want these lovely Romano uh peppers. I’ve slit it just on one side from here to here. I poured the olive oil on my hands and rubbed it all over. And I’m going to put those in the oven for 5 minutes. While those are in the oven, I’m going to prepare the filling. This was one pack of 200 gram of feta. You can see I’ve crumbled it really small. I’m going to do two heaped tablespoons of yogurt. I’ve got some garlic. Just so you can see, I’ve chopped it very finely. If you haven’t watched my garlic films, please do. Uh, and also some dill. I’m going to add Whoops. I’m going to add that in. And some extra virgin olive oil. I’m going to do about a tablespoon. Give it a good mix. The other thing you need to get done is to toast some Oh god, I was doing so well. Oh, I know. They’re nuts. Pine nuts. Toast some pine nuts. We’re going to be finishing the dish with the pine nuts. See, I’m perfectly calm. I forgot to say this is my secret ingredient for the filling. I’ve got some Greek honey. It doesn’t matter if you haven’t got Greek honey, but I was just sticking with the Mediterranean theme. I’m going to put, let me see, that’s about a teaspoon of Greek honey. Mix that in. These actually took 10 minutes, not 5 minutes. So, please adjust your cooking time. Uh, I just wanted them that little bit softer. Use a spoon and very carefully because it’s hot. Use a spoon to remove as many seeds as you can. I’m going to need two hands for this. Spoon this anxious feta filling into the peppers. Sorry, I’m looking at you. I have very generously drizzled with olive oil. That is what makes this so Mediterranean. It’s about 50 mil. You don’t need salt. The feta is salty. I’m going to put this in the oven now for 10 minutes. These have come out the oven. They’re lovely and soft. I’ve spooned over the uh olive oil that’s in the pan. I have sprinkled it with the toasted pine nuts. And when it’s a little bit cooler, I’m going to do a little drizzle to finish of balsamic vinegar. And they’re ready to go. Leave them until they are cooled quite a lot.
