First had this when my boyfriend and I went to Crete in 2000 and visited a traditional Greek taverna. Went back in 2005 and they were still making it! Their version has since changed and I think my original is far better - less vinegary.
Preheat oven 225 degrees C/gas mark 7 and baking tray
You need two sheets of aluminium foil that are longer than the peppers (use double if BBQing)
oil from cheese and keep for later
Remove olives and garlic and slice
Remove stalk and seeds from peppers taking care not to split themDrain
Evenly fill the peppers with the cheese, olives and garlic
Add the drained olive oil and any herbs, etc still with it to centre of pepper
Lay in centre of foil and sprinkle with onions if used
Add lemon juice, oregano and season to taste
Fold foil over to create airtight parcel but with space to allow steam to circulate
Place on baking tray in middle to top of oven
Bake until you can feel the peppers are soft when pressing side of parcel
Remove from oven and serve in foil - use bread to mop up the delicious juices!
Can also do this on the BBQ - best to use double layer of foil.
Very good for making in advance and either keep in fridge or cook, cool and reheat thoroughly
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