Roasted Florina peppers stuffed with cow’s milk cheese

Preheat the oven to 200°C (fan-assisted).
In a bowl, combine the ARVANITI Cow’s Milk Cheese, Greek yogurt (if using), paprika, vinegar, chopped chili and black pepper. Mix well until the filling is smooth and evenly combined.
Wash the Florina peppers, remove the stems and seeds, and fill them with the cheese mixture.
Arrange the stuffed peppers on a baking tray lined with parchment paper. Drizzle with olive oil and bake for 15–20 minutes, until the peppers are tender and lightly golden.
Let them cool slightly before serving.

Enjoy!

Heat the olive oil in a pan and sauté the onion until soft. Add the garlic...

Preheat the oven to 180°C (350°F). Butter the ramekins and coat them lightly with grated Graviera. Prepare...

Preheat the oven to 190°C (375°F). Place the Local Neochorouda Cheese in the center of a...

Preheat the oven to 180°C (350°F). In a bowl, whisk together the eggs, milk, and olive...

Cut the cheese into cubes about 2–3 cm in size. Place the cheese on absorbent paper...

Preheat the oven to 180°C and line a baking sheet with parchment paper. Unroll the puff...