Spicy Pepper Casserole (Argos)
This is a summer Greek dish loved by many. Leave out the chilli and it becomes mild, add aubergine and it becomes Italian pepperonata, roast the peppers in the oven and it is lighter. A plate that offers many variations!
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EmailIngredients:
1 kg (2.2 pounds) peppers
500 gr (17.6 oz) tomatoes, sliced
250-350 gr (9-12.5 oz) feta cheese crumbled
6-5 cloves garlic sliced
1/2 bunch parsley chopped
2 pinches thyme
chili
oil for frying
salt
Procedure:
1. Fry the peppers in a deep frying pan with very hot oil. Drain off excess oil on a kitchen paper. Make sure to de-seed them after they have cooled.
2. Mix the parsley, thyme and garlic together well and set to one side.
3. Cover the base of a baking pan with a layer of peppers, followed by a layer of tomatoes and season with salt and the herbs. Repeat the layers until the ingredients have finished, sprinkle with cheese, chili and the oil used for frying and bake in a hot oven until the cheese has melted. Serve hot.
*If you add 500 g(17.6 oz) of aubergines cut into slices, this is the recipe for the Italian dish known as the pepperonata
