TERESA’S STUFFED PEPPERS

PIPERIES GEMISTES tis TERESA’S

Our cousin Teresa, on my wife’s side, is one of the most ingenious cooks I know. She is not afraid to experiment. And if she likes something she will not be shy in asking for the recipe. When we cook together, we argue all the time and have lots of fun. The following recipe is totally 100% her own invention. I added the herbs for extra flavor.

12-15 Italian peppers
1 cup feta cheese - crumbled
2 tsp. fresh thyme – or ¾ dry
2 tsp. fresh oregano – or ¾ dry
3 tbsp. parsley - chopped
¼ cup breadcrumbs
½ tsp. salt
1 tsp. pepper
2 large eggs, lightly beaten
½ cup olive oil
2 cans – 24 oz. crushed tomatoes

Pre heat oven to 350˚ F

Wash and clean the peppers, cut off the caps, remove the seeds and any veins that are reachable.

In a bowl mix the Feta, thyme, oregano, parsley, breadcrumbs, salt and pepper Add the eggs, olive oil and ½ can of crushed tomatoes. Mix well and set aside

Stuff the peppers and place them in a baking dish or pan
Spread the remaining tomatoes and drizzle the remaining oil, cover with aluminum foil and bake for 1½ hour

Allow peppers to come to room temperature if they are to be served as appetizers