I was inspired by the local meze of feta-stuffed peppers.
9 small peppers, 6 red and 3 yellow (here in Greece they are small; perhaps 4 bell peppers if they are large; 3 red and 1 yellow)
1/4 large red onion
1 small clove garlic
1 tbs EVO
150 g feta
2 tbs grated sharp pecorino (left over, so I figured I’d toss it in, but mine was Greek)
pinch of oregano
1 tbs butter
1 1/2 tbs flour
200 ml milk
butter and breadcrumbs for the casserole
Roast the peppers under the grill (it took me about 45 min, being careful to turn them over). Skin the peppers and remove the seeds. Put the peppers in a bowl and let them stew in their juice.
Chop the onion and crush the garlic; sauté over very low heat in the oil and set aside.
Preheat oven to 150°C.
Prepare your béchamel. (If you need instructions on how to make béchamel, you shoud probably stop here.)
For those of you who DO know how to make béchamel, keep stirring (with your right or left hand; your choice).
Meanwhile, with your available hand, mash the feta with a fork and stir in the eggs. Whirl with a minipimer. Add the peppers with their juice, and the sautéed onion, and mix again with the mini-pimer. Salt and pepper to taste (not much salt, as feta tends to be salty). Add the grated pecorino.
Stir in the béchamel.
Grease a casserole with butter and dust with breadcrumbs.
Pour the mixture into the casserole and bake for around 50 min. If you insert a knife and it comes out clean, it’s done.
Sprinkle some fresh parsley over the top and serve.
Marino totally loved it, and he’s a hard sell.