Florina red peppers stuffed with cheese

This is an excellent meze dish coming from Northern Greece and it is an ideal accompaniment for your ouzo. Normally we use a special type of red peppers, the sweet Florina peppers (they grow in the region with the same name). If not easy to find them abroad you can substitute with normal bell red peppers or the Anaheim chilles (in case you prefer something hotter)

Ingredients (for 4-6 people):
6-10 sweet Florina peppers (depending on the size)
250gr. feta cheese, crumbled
2 tbsp of olive oil
2 tbsp of Greek yoghurt
1 tbsp of flat-leaf parsley, minced
1⁄2 tsp of lemon zest
1⁄4 tsp of dried oregano
2 egg yolks
salt and black pepper
1⁄4 cup of Parmesan cheese, grated

Method:
Arrange the peppers on a baking sheet, brush them with some olive oil and bake in the oven (at 180°C), turning once, for about 5 minutes until just soft. Transfer the peppers to a rack and let them cool.

In a large bowl, using a hand mixer, whip together the feta, the oil, the yoghurt, the parsley, the zest, the oregano and the egg yolks until they blend well and become a paste type of mixture. Season with salt and pepper and stir.

When the peppers are cool enough make on each one a lengthwise cut from the stem to the tip. Carefully scoop out the seeds and the ribs with a tea spoon.

Stuff each pepper with some of the feta mixture and transfer to a baking sheet lined with aluminum foil. Put in the fridge and leave the peppers to chill for 30 minutes.

Take out of the fridge and sprinkle on top with the parmesan cheese.

Put back in the oven and cook the peppers for about 6 minutes until the cheese is golden brown and bubbly. Transfer on a platter and serve while they are still hot.