1 pepper per person (can be red for visual effect)
300 grams of genuine Feta cheese
1 strip bacon per pepper
100ml Greek virgin olive oil
½ teaspoon of black pepper
½ teaspoon smoked paprika
Wash the peppers and remove the stem and seeds. Do not throw away the stem and its base (you will need it to seal the filling in the pepper). Cut the bacon into small squares. Crush the Feta cheese with a fork, add the olive oil, egg, pepper and smoked paprika and mix thoroughly.
Stuff each pepper and seal with its stem, then wrap individually in aluminum foil. Place on the grill, cover with coals or place in a pre-heated oven at 220C for 20 minutes.
Variations: none that we can think of. It is so good as is!
It is best that you use a salty and hard feta cheese.
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