Cheese Stuffed Peppers

How to prepare cheese stuffed peppers

1. Put the peppers in the oven at 250°C and roast for about 25-30 minutes, turning them halfway through so they color on all sides. Place in a bowl, sprinkle with salt and cover with foil to "steam" a bit and make them easier to peel.
2. Meanwhile, prepare the filling: grate the feta and yellow cheese using a fine grater. Add the cottage cheese, yogurt and egg. Mix everything well until you get a paste. Season with plenty of pepper and dill.
   * Instead of dill, you can use oregano or Herbs de Provence.
3. Peel the roasted peppers carefully so they don't tear.
4. Make an incision from the stem to almost the tip and cut out a thin slice (about half a finger wide) to give yourself room to maneuver for the next steps.
5. Through the incision, clean the peppers of stems and seeds.
7. Fill the peppers with a teaspoon. Sprinkle some grated cheese over the filling area so it forms a nice crust when baked.
8. Place the peppers in a heatproof dish and put under the broiler (heat from above) for about 10 minutes, until the cheese browns nicely. If you don't have a broiler, bake at 200°C until golden.
9. Serve warm.

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