Ingredients for 4
- 4 green peppers (large with a
lot of flesh).
- 200 grams of cheese from Lower
- 1 egg.
- 1 rich yoghurt, unsweetened.
- Coarse salt.
- Extra virgin olive oil.
This dish shouold be cooked in two stages:
The first phase consists
in roasting the peppers after washing them and drizzling them with olive
For this, we need to use a non-stick roasting tin greased with olive
Put the peppers in the roasting tin and cook them in the oven at 200ºC
until we see the skin starting to loosen and sear (roughly 10 minutes).
Meanwhile, beat the grated cheese together with the yoghurt and an egg.
When the peppers are ready, take them out of the oven and let them cool
down a bit. Then, cut them in half lengthways so that you can remove the
heart and all the seeds. If possible, try and do this without removing
the peppers from the roasting tin so that the peppers don't break.
Once they are hollow,
fill them with the yoghurt and cheese mixture and sprinkle them with a
little olive oil.
Now they are ready for the last cooking session, although you need not
cook them right away, that can be left for a few hours if needs be.
When you're ready to eat them you just need to put them in a hot oven
(180ºC-200ºC) until you see that the filling is starting to go golden.
Remove them from the oven and serve hot, sprinkled with a little coarse