Oven stuffed peppers with greek cheeses

Yield 4


  • Horn peppers 10-12 pieces
  • Grated Feta cheese 700gr
  • Grated Graviera cheese 700gr
  • Anthotiro cheese into pieces 300gr
  • Parsley, chopped ½ a bunch
  • Fresh marjoram or oregano 1-2 small branches
  • Extra virgin olive oil 80ml
  • Hot paprika
  • Pepper


In a bowl, mix the cheeses, chopped parsley, marjoram, pepper and hot paprika (if you are into hot flavors). Wash the peppers and carefully open them from upside to remove their seeds. Keep the part you cut, to use it as a lid. Tightly stuff the peppers and cover with their lid. Put the peppers in a cooking tray (try to place them straight), dress with olive oil and bake at 1800C, until they get a golden color and the cheeses melt. Leave them rest in the oven for 10 minutes and serve.