Ingredients:

  • 1 lb mini sweet bell peppers
  • 1 tbsp extra virgin olive oil
  • 0.125 tsp sea salt
  • 8 oz block feta cheese, drained
  • 2 tbsp full fat Greek yogurt
  • 0.25 cup Kalamata olives, finely minced
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh mint, chiffonade
  • 1 tsp dried oregano
  • 1 clove garlic, grated into a paste
  • 0.5 tsp crushed red pepper flakes
  • 1 tbsp honey
  • 1 tsp fresh lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice 1 lb mini sweet bell peppers in half lengthwise, keeping the stems on if you like the look.
  2. Remove seeds and white ribs. Note: This ensures there's plenty of room for that 8 oz block feta mixture.
  3. Toss peppers with 1 tbsp extra virgin olive oil and 0.125 tsp sea salt. Roast for 5 minutes until slightly softened.
  4. Grate 1 clove garlic and zest 1 tsp lemon. Finely mince 0.25 cup Kalamata olives, 2 tbsp fresh dill, and 1 tbsp fresh mint.
  5. In a medium bowl, crumble the feta and mix with 2 tbsp full fat Greek yogurt, 1 tsp dried oregano, 0.5 tsp crushed red pepper flakes, 1 tbsp honey, and your prepped herbs/garlic.
  6. Stir until the mixture is thick and creamy but still has small pebbles of feta for texture.
  7. Use a small spoon to fill each par roasted pepper half. Note: Don't pack it too tightly or the pepper might split.
  8. Return to the oven for 8-10 minutes until the cheese is warm and the pepper edges are blistered.
  9. Remove from the oven and sprinkle with any remaining fresh herbs while the cheese is still tacky.