Stuffed Roasted Peppers with Feta & Gruyere

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Preheat your oven to 475°F (246°C).
   ▶ ≈0:00
2. 2
   Rinse and dry all peppers thoroughly. Remove the seeds and set the pepper tops aside.
   ▶ ≈0:27
3. 3
   In a mixing bowl, mash the feta cheese using a fork.
   ▶ ≈0:40
4. 4
   Add the yogurt and shredded Gruyere cheese to the bowl and stir until the mixture is creamy.
   ▶ ≈0:53
5. 5
   Stir in the sliced scallion, chopped mint, and freshly ground black pepper. Mix well.
   ▶ ≈1:06
6. 6
   If needed, add more yogurt to adjust the consistency to a spreadable texture suitable for piping.
   ▶ ≈1:31
7. 7
   Fill each pepper generously with the cheese mixture using a piping bag or spoon, filling about three-quarters of the way. Replace the pepper tops and secure with toothpicks.
   ▶ ≈1:44
8. 8
   Arrange the stuffed peppers on a baking tray, brush all over with olive oil, and lightly sprinkle with salt.
   ▶ ≈2:36
9. 9
   Bake mini peppers for about 15–18 minutes until soft and lightly charred. Bake large bell peppers for 25–30 minutes until tender and the cheese is melted.
   ▶ ≈3:02
10. 10
    Let the peppers cool slightly for easy handling. Carefully scoop any cheese that oozed out back into the peppers.
    ▶ ≈3:51
11. 11
    Plate the stuffed peppers and drizzle with the flavorful sauce from the bottom of the pan. Serve warm or at room temperature.
    ▶ ≈4:03