Ingredients 1/2 kg Florina peppers (not too large) 3 clov. garlic 1/4 cup wine vinegar Olive oil, for frying 150 gr feta, crumbled A little parsley, finely chopped Equipment Frying pan TAGS APPETIZERS PEPPERS APPETIZERS LOW BUDGET SIDE DISHES VEGETARIAN GREEK Ingredients 1/2 kg Florina peppers (not too large) 3 clov. garlic 1/4 cup wine vinegar Olive oil, for frying 150 gr feta, crumbled A little parsley, finely chopped Instructions Choose small peppers. Wash them well, then wipe them dry so no moisture remains. Heat the olive oil and fry the peppers whole until blisters appear on their skin. Remove the pan from the heat and deglaze the peppers with the vinegar. Return the pan to the heat for 2-3 minutes, while letting the peppers cool. Using a small knife, score and peel away their skin, then cut them lengthwise into strips. Add the garlic to the oil and vinegar left in the pan and let it cook for 2 minutes. Pour this garlicky oil and vinegar (not all of it) over the peppers, then sprinkle with the crumbled feta and the finely chopped parsley. Serve with toasted bread for a wonderful appetizer. TAGS APPETIZERS PEPPERS APPETIZERS LOW BUDGET SIDE DISHES VEGETARIAN GREEK
