Greek is on the menu this week, with these delicious yemistes.
These sweet banana peppers are a unique take on your traditional stuffed tomato yemistes, but they are just as tasty. Filled with feta, ricotta, basil and parsley, these pockets of joy will melt in your mouth and zing with flavor.
If you are a cheese lover, then you will absolutely love just how creamy this recipe is - don't be surprised if you find yourself craving them constantly.
The delicious Greek flavors in this dish, pairs perfectly with our new kyoord High-phenolic Olive Oil, made in Corfu, Greece. The authentic tastes will truely transport you to a traditional kitchen on a Mediterranean island.
These yemistes are best served warm and enjoyed as an entree or side to a huge Greek feast!
6 sweet banana peppers
1 cup feta cheese, crumbled
1 cup ricotta cheese, crumbled
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons semolina
Cracked pepper to taste
2 tablespoons EVOO, with extra for drizzling
Wash and cut off the top ends of the peppers. Remove seeds and set aside.
Add feta, ricotta, basil, parsley, semolina, pepper and oil in a bowl and mix, till well combined.
Using a tablespoon, stuff each pepper with the cheese mixture and lay flat on a lined baking sheet.
Drizzle lightly with olive oil, place in a 350° (preheated oven) and bake for 25 minutes, or till peppers are cooked and cheese is completely soft.
Drizzle extra olive oil and sprinkle with herbs, serve while still warm.