6 round green peppers
400 g DODONI Feta
5 tbs of olive oil + extra for a garnish
4 tbs of DODONI Strained Yoghurt Full Fat
½ tb of oregano + extra for a garnish
A pinch of pepper
½ onion cut into rings
50 g chopped olives
6 cherry tomatoes
Cut the stalks off the peppers and remove the seeds
Crumble the DODONI Feta cheese into a bowl and add 5 tbs of olive oil, the DODONI Strained Yoghurt Full Fat, oregano and pepper, and mix the mixture thoroughly.
Drizzle 1 tbs of olive oil over the baking tray with, place the peppers on the tray and stuff them with the feta mixture (leaving 1 cm margin from the top).
Garnish the top of each pepper with ½ an onion ring, a few olives and a cherry tomato cut in half.
Sprinkle with a little oregano, place the lids on the peppers, drizzle with a little olive oil and bake in a preheated oven, on the electrical resistance function, at 200°C for 45 minutes (after the first 15 minutes cover with foil to prevent the peppers from burning).
Remove from the oven and serve immediately, while hot.