For 6 servings

6 large red pointed peppers
400g feta cheese
70g kefalotiri, alternatively gruyere or mountain cheese
200g yogurt 10% fat
1 medium tomato
1 clove garlic
1 sprig mint
5 sprigs parsley
1 tsp oregano
2 tbsp olive oil
salt, pepper

Olive oil

Slit the peppers open so you can stuff them. To do this, make a T-cut on one side, bend up a bit on the edges. Remove as many seeds as you can.

Grate the cheese and crumble the feta into a bowl. Chop the mint and parsley, finely dice the tomato.

Mix all the ingredients and season with salt and pepper. Fill the peppers and place them in a baking dish brushed with olive oil. Brush the peppers with olive oil as well.

Bake the peppers in the oven at 180 degrees for about 35-40 minutes.

To serve, garnish with parsley and serve with bread.