Frixos Personal Chefing
Suitable for vegetarians
June 10, 2025
Stuffed Florinis Peppers with Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis
Prep Time
25
mins
Cook Time
30
mins
Serves
4
Ingredients
4-6 Long Horn Florinis Peppers
200g Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis, grated
200g Wild Greens, Molohes, Lapsanes, Spinach, stems cut and discarded
150g Feta Charalambides Christis, crumbled
2 tbsp Pine Nuts, lightly roasted
1 tsp Dry Coriander, ground
1 tsp Chili Flakes
1 tsp Fine Sea Salt
½ tsp freshly ground Black Pepper
Instructions
- Start by placing the wild greens in a sieve and then pouring all-over them hot water to wilt. Keep aside.
- When cold enough to handle squeeze well to remove the water and place the greens in a food processor with the metal blade on, pulse a couple of times to chop. Then add the grated halloumi, the feta, coriander, chili flakes and season with the salt and pepper. Pulse a bit more to chop well and mix everything together. Add the pine nuts, mix and set aside in a piping bag.
- In the meantime, preheat the oven to the 1900 C, air circulation, rack in the middle.
- Cut the end of the peppers and carefully remove its seeds. Take the piping bag and squeeze the mixture into each of the peppers, close the opening with the cut end and add on the rack of an oven proof tray. Drizzle with a bit of olive oil and place in the preheated oven and bake for 30’ and until softened and nicely charred.
- Serve with Bulgur and Salad.
