Grilled kapia peppers stuffed with mozzarella and feta
(0)
25 min
Under an hour
Sezamo
O gustare de vară irezistibilă, gata în doar 25 de minute! Acești ardei lungi umpluți cu un amestec cremos de mozzarella și brânză feta, parfumați cu mentă proaspătă, sunt alegerea perfectă pentru un grătar reușit. Combinația de brânzeturi topite și ardei ușor copți oferă un contrast de texturi și arome care va încânta pe toată lumea, fiind o opțiune vegetariană delicioasă și aspectuoasă.
Ingredients
Preparation method
Preparing the peppers and the filling
Wash the peppers well on the outside, then cut them in half lengthwise, keeping the stem. With a small knife, carefully remove the seeds and inner ribs to create pepper "boats". Keeping the stem helps maintain the shape and appearance.
Drain the mozzarella from the brine and cut it into cubes of about 1 cm. Crumble the feta cheese by hand or with a fork. Pluck the mint leaves from the stems and chop them coarsely. In a bowl, mix the two types of cheese with the chopped mint. Taste and add a pinch of salt only if necessary (feta cheese is already salty). Fill the pepper halves with this mixture.
Grilling
Place the peppers on the hot grill, skin side down and cheese filling facing up. The grill should be on medium heat. Grill the peppers until the cheese is completely melted and soft, about 5 minutes. Do not worry if the mozzarella releases a little white liquid during melting, this is normal. The peppers are ready when the skin underneath is slightly charred and shows small black spots from the heat.
Chef's tip
You can sprinkle a few chili flakes on top of the peppers for an extra kick of heat.
Nutritional values
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