Turkish stuffed pointed peppers


    These pan roasted, cheesy peppers make a great little vegetarian starter for a dinner party. Serve with pitta bread or flatbread.

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    Serves: 4 

    • 1kg pointed (ramiro) peppers
    • 3 tablespoons olive oil
    • 200g feta cheese

    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Cut off the top of the pointed peppers and remove the seeds. Rinse peppers.
    2. In a large frying pan heat olive oil; fry peppers until lightly browned on all sides.
    3. Remove peppers from pan and set aside to cool. Fill with feta cheese and return to the pan. Cover and cook over medium heat for about 30 minutes.

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