You'll love these. Quick and simple starter or meze dish from Greece and Cyprus. The Greek name is Piperies yemistes me feta (Peppers stuffed with feta). These long horn peppers (kerata) are very popular for grilling at bbqs because they're sweet and have the great flavour of capsicums: they're not actually spicy hot, just like bell-peppers.

This is a vegetarian dream, the sweetness of the peppers works well with this tangy, salty cheese. Cooking time around 20 minutes so pop round to your local Greek grocer and get some horn peppers and feta and that's more or less what you need.

Ingredients (makes 4 peppers)

Preparation

You can prepare this dish either on a bbq grill or in the oven. For oven, pre-heat oven at 240 degrees C (475F, gas Mark 9) with top heat (grill) if possible.

If you're bbq'ing, light the bbq.

Wash peppers. At the top end of the pepper (near the stalk) pierce the skin with the end of a small sharp knife cutting down into the pepper but not to the other side. What you want to do here is cut into the bulb where most of the seeds are and remove it. Do this by cutting a slit along the length of the pepper. The peppers should look like this..

Once the peppers are cut and the seeds removed slice the feta annd stuff the peppers like this..

Once they're stuffed, drizzle with some olive oil and, according to preference with pepper and paprika powder and then ...

If you are baking, place in a metal baking tray and place in the  middle of the oven and cook for 10 minutes initially on high heat and then a further 10 on low heat (or until the pepper is soft)

For bbq, its best if you have the type with a lid (Weber types) in which case grill for around 15 minutes or until the pepper is soft and the feta starts to melt.