Feta & Herb Stuffed Baby Red Peppers - cooking recipe

Ingredients

10 baby red peppers or 5 full-size red peppers, halved
150 g feta
100 g ricotta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons lemon zest, finely grated
2 -4 garlic cloves, minced
fresh ground black pepper, to taste
1 1/4 cups fresh lemon juice
2 tablespoons extra virgin olive oil
2 cups watercress leaves, washed, dried, to serve

Preparation

Preheat the oven to 200\u00b0C, cut the tops off the baby red peppers and reserve (or halve the full-sized red peppers); using a small sharp knife, carefully remove the membrane and seeds and discard.
Place the feta and ricotta in a bowl and using a fork mash them until they are well-combined; add the parsley, dill, lemon zest and garlic, and season with pepper to taste.
Place the peppers in a lightly oiled roasting pan, divide the feta mixture among the red peppers and spoon it into the peppers, replace the tops, and drizzle the peppers with lemon juice and oil.
Roast the peppers in the oven for 20 minutes or until tender. If you are using halved full-sized peppers, you may want to cover the pan loosely with foil for the first part of the roasting time.
Transfer the peppers to a serving dish and garnish with watercress to serve.