This is a recipe I had tried in Australia before we left for Greece, so I was delighted to learn how to cook it!
- 4 medium (400 g) long yellow, green or red capsicums
- 100 g feta cheese, crumbled
- 100 g Graviera cheese, grated
- ¾ tbsp fresh oregano leaves, chopped
- 1 tbsp finely chopped parsley
- 12 basil leaves, torn
- ⅛ tsp ground pepper
- 50 ml extra virgin olive oil
- 2 tsp (10 ml) vinegar
- freshly ground black pepper
- ½ tbsp finely chopped capers
- 1 tbsp finely chopped sun-dried tomatoes
- ¼ tsp rigani or dried oregano
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 200ºC (180ºC fan-forced).
2. Slice the stem from the capsicums, reserve and gently remove the seeds and white membrane.
3. Combine cheeses, oregano, parsley, basil and pepper well. Squeeze handfuls together and push into the capsicums, one handful approximately filling each capsicum. Replace the tops, place in a small ovenproof baking dish, brush with olive oil and bake for 15-20 minutes or until tender.
4. Meanwhile make the dressing by whisking together all ingredients.
5. Serve the hot capsicums topped with the dressing.