Greek Grilled Stuffed Peppers
Spring and summer are just around the corner, what a fabulous time to try one of our best trips! Our Greek Cooking Odyssey on the island of Poros is a truly exceptional value that will delight and enchant you with its delicious food, such as tasty stuffed peppers, its warm atmosphere and amazing climate. Join one of our already-confirmed spring or summer departures, or choose your own week for an amazing Greek island cooking vacation!
3 red (or green) sweet bell peppers
1/4 cup extra virgin olive oil (approximately)
3 cloves garlic, finely minced
3-4 stems fresh basil (1-2 tablespoons chopped)
1/4 teaspoon oregano
pinch red pepper flakes
1 1/2 cups garlic croutons
200 gr feta cheese (about 7 oz.)
sea salt and pepper, to taste
dash of paprika
In a skillet, sauté croutons in 1 tablespoon olive oil with garlic, red pepper flakes and basil for 3-5 minutes.
Add feta, cut into small cubes, and toss to combine.
Season to taste with sea salt and pepper.
Remove tops from peppers, leaving peppers whole. Save tops for later and remove seeds and cores from peppers.
Rub peppers with olive oil.
Mix enough remaining olive oil with ingredients in skillet, using only enough to coat well.
Fill peppers with mixture and place reserved tops back on peppers.
Place peppers on preheated grill over indirect heat or in the oven at 400°F.
Bake until peppers are tender.