1 onion, sliced
4 spring onions, thinly sliced
2 ripe tomatoes, diced
250 gr cherry tomatoes, cut in half
½ tsp dried oregano
½ tsp dried basil
50 gr all purpose flour
500 ml DODONI fresh milk full fat 3,5%
½ bunch of parsley, chopped
200 gr DODONI Feta, crumbled
3 red peppers, cut in half, deseeded
3 yellow peppers, cut in half, deseeded
50 gr breadcrumbs
6 sun-dried tomatoes, minced
salt & freshly ground pepper
Wash the peppers, cut them in half and carefully deseed them.
Wash and chop the vegetables for the tomato sauce.
Prepare the tomato sauce. Heat 2-3 tbsp olive oil in a pot or deep frying pan and saute the onion and spring onions in medium heat, for about 5-6 minutes until soft.
Add the tomatoes, cherry tomatoes, salt and freshly ground pepper. Saute for 12-15 minutes, until most of the tomato juices have evaporated.
Add the oregano and basil and saute for another minute. When there’s no more excess liquid in the pot (or pan), remove from heat and leave the sauce aside.
Prepare the bechamel. Heat 50 gr olive oil in a saucepan, add the flour and stir continually with a whisk for 2-3 minutes until the flour cooks and takes on a bit of colour.
Add the DODONI fresh milk, stirring constantly with the wisk, so that the mixture doesn’t scramble. Keep stirring for 5-7 minutes, until it thickens and add freshly ground pepper and nutmeg.
Remove from heat and add 100 gr DODONI Feta, mixing gently so that it’s well incorporated.
Add the tomato sauce and parsley into the bechamel and stir gently, just so that the two mixtures become one.
Prepare the topping. Toss the breadcrumbs, sun-dried tomatoes and 100 gr DODONI Feta in a bowl.
Put the peppers on a greased baking pan and fill them with the tomato-bechamel mixture. Divide the mixture evenly among all the peppers.
Cover with aluminum foil and bake in a preheated oven at 180°C for about an hour. Remove the foil and keep baking for 30 more minutes, until the peppers soften and take on a bit of colour.
Serve the peppers warm or at room temperature.