Follow these steps for perfect results
baby red peppers
tops cut off, seeded
feta
mashed
ricotta cheese
mashed
fresh parsley
chopped
fresh dill
chopped
lemon zest
finely grated
garlic cloves
minced
fresh ground black pepper
to taste
fresh lemon juice
extra virgin olive oil
watercress leaves
washed, dried
Preheat the oven to 200°C (392°F).
Cut the tops off the baby red peppers and reserve (or halve the full-sized red peppers).
Carefully remove the membrane and seeds from the peppers and discard.
In a bowl, combine the feta and ricotta cheese.
Mash the cheeses together until well-combined.
Add the chopped parsley, dill, lemon zest, and minced garlic to the cheese mixture.
Season with fresh ground black pepper to taste.
Lightly oil a roasting pan.
Place the peppers in the prepared roasting pan.
Divide the feta mixture among the red peppers and spoon it into the peppers.
Replace the tops of the baby peppers.
Drizzle the peppers with fresh lemon juice and extra virgin olive oil.
Roast in the preheated oven for 20 minutes, or until the peppers are tender.
If using halved full-sized peppers, cover the pan loosely with foil for the first part of the roasting time to prevent burning.
Transfer the peppers to a serving dish.
Garnish with watercress leaves to serve.
Expert advice for the best results
For a spicier flavor, add a pinch of red pepper flakes to the filling.
Use different colored bell peppers for a more visually appealing dish.
Everything you need to know before you start
10 minutes
The filling can be prepared in advance.
Arrange peppers on a platter and garnish with fresh watercress.
Serve as an appetizer or side dish.
Pair with a light salad.
Complements the tangy flavors.
Discover the story behind this recipe
Common appetizer in Mediterranean cuisine.
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