Greek•quick

Mediterranean Hot Green Pepper Appetizer

Olive Tomato recipe - Greek

Ingredients

Quantities are shown as originally provided.

7-8 long green hot peppers
2-3 cloves garlic chopped
Olive Oil
Salt
Pepper
Apple Cider Vinegar
2-3 tablespoons Anthotiro (Greek fresh cheese or other fresh cheese such as ricotta)
1 teaspoon dry oregano

1
Preheat oven at 350 Fahrenheit (180 degrees Celsius).
2
Remove stem from peppers and make a long slit lengthwise from top to bottom (I removed the top part of the stem along with seeds on the top part for less heat).
3
Add a few drops of olive oil in each pepper (I used an olive oil spritzer), some pepper and salt and a few pieces of garlic.
4
Lightly grease the pan and place peppers cut side down.
5
Roast for about 20 minutes. Peppers will begin to brown.
6
Remove from oven. Place on a plate, drizzle with vinegar and extra virgin olive oil.
7
Add dollops of cheese on top, drizzle with a bit more olive oil. Sprinkle with dry oregano and some more ground pepper.
8
Serve with whole grain rusks. Anna also recommends accompanying it with sardines.