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These melt in your mouth sweet banana peppers are filled with Feta, ricotta, basil and parsley- the perfect entree, side or mezze! 

  • 6 x sweet banana peppers
  • 1 x cup Feta cheese, crumbled
  • 1 x cup ricotta cheese, crumbled
  • 2 x tablespoons fresh basil, chopped
  • 2 x tablespoons fresh parsley, chopped
  • 2 x tablespoons semolina
  • cracked pepper to taste
  • 2 x tablespoons olive oil, extra for drizzling
  • Wash and cut off the top ends of peppers. Take seeds out and set aside. 
  • Add Feta, ricotta, basil, parsley, semolina, pepper and oil in a bowl and mix with wooden spoon, till well combined.
  • Using a tablespoon, stuff each pepper with cheese mixture and lay flat on a baking paper lined tray.
  • Drizzle lightly with olive oil and place in 180 degrees (preheated oven) and bake for 25 minutes, or till peppers are cooked and cheese is completely soft. 
  • Best served while still warm. 

*Recipe and Image by IN+SIGHTS GREECE 


The Athens Guide

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