4 large or 8 smaller roasted red peppers from a can (or freshly grilled and peeled peppers),
1/2 pound feta cheese,
2 large eggs,
1 tablespoon fresh dill, chopped,
4 tablespoons flour,
1 cup bread crumbs,
about 1/2 cup vegetable oil for frying.
Recipe: Mix with a fork, the feta cheese, 1 egg and the fresh dill and stuff the peppers with the mixture. Roll the stuffed peppers in the flour and then in the lightly beaten eggs. Finish them in the bread crumbs and fry them in the preheated oil on both sides until crispy. Fry on a medium-high heat, so the stuffing can get enough time to cook, too. Remove the peppers from the pan and place them on a tissue paper to drain the excess oil. Let the stuffed peppers stay at room temperature for about 5 minutes, then serve with tzatziki sauce or a scoop of goat cheese.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.