Greek Peppers

READY IN: 25mins




  • Cut the two red bell peppers lengthwise into thirds, carefully removing seeds and membranes.
  • Place on a baking sheet skin-side up and flatten out with the palm of your hand.
  • Brush or drizzle with a bit of olive oil and roast at 500 degrees until skins become charred and slightly wrinkled.
  • Upon removing from the oven, immediately place them into a sealed bowl or plastic bag.
  • When the peppers are cool enough to handle, peel the skins off with your fingers and discard the skins — don’t rinse the peppers or you’ll rinse away that delicate smoky flavor from the roasting.
  • Arrange on a plate and chill for about 30 minutes.
  • Combine cheeses, lemon juice, garlic, oregano and season to taste with salt and pepper.
  • Divide mixture into as many portions as you have roasted pepper sections and shape it into a log.
  • Mold the pepper over the cheese log and form it into a jalapeno pepper shape, lay it in the center of a salad plate.
  • At the thicker end, tuck in a stem of fresh basil.
  • Drizzle with olive oil and serve.