Cretan Feta Recipe

Inspired by Doya

Time1h

Serves4

Red Peppers, Garlic, Labneh, Olive Oil, Basil, Garlic, Feta, Pistachios, Walnuts

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Ingredients

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1
Preheat Oven
Preheat your oven to 200°C (390°F).
2
Prepare Red Peppers
Wash and dry the red peppers. Cut them in half lengthwise and remove the seeds.
3
Prepare Garlic
Peel and finely chop the garlic cloves.

4
Roast Red Peppers
Place the halved red peppers on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt to taste.
5
Roasting Time
Roast in the preheated oven for 25-30 minutes until the peppers are tender and slightly charred.

6
Prepare Labneh Mixture
In a mixing bowl, combine the labneh, chopped garlic, and crumbled feta cheese. Mix well until smooth.
7
Add Nuts
Chop the pistachios and walnuts roughly and add them to the labneh mixture. Stir until combined.
8
Incorporate Basil
Finely chop the fresh basil and fold it into the labneh mixture.

9
Cool Peppers
Once the red peppers are roasted, remove them from the oven and let them cool slightly.
10
Stuff Peppers
Stuff each roasted red pepper half with the labneh mixture, ensuring it's generously filled.
11
Final Touch
Drizzle the remaining 2 tablespoons of olive oil over the stuffed peppers before serving.