Mini vine capsicums stuffed with egg and feta (Piperies gemistes)

From Catherine Itsiopoulos' The Mediterranean Diet

These impressive little morsels of brightly coloured capsicums filled with feta cheese and egg make great mezze for parties or nibbles.

They can be pre-cooked and eaten at room temperature or warmed in oven/microwave. Great in a lunchbox the following day.

200 g feta cheese, crumbled
¼ tsp white pepper, or to taste
1 egg
¼ cup (60 ml) milk
1 tbsp chopped fresh flat-leaf parsley
12 mini vine capsicums, slit on one side lengthways, seeds removed
50 ml olive oil
Side salad, to serve
Preheat oven to 180C (160C fan-forced).

1. Combine feta, pepper, egg, milk and parsley in a bowl and stir well.

2. Arrange capsicum in an oiled baking dish with open side facing up,stuff with egg and cheese mixture and pour half a cup of boiling water in bottom of baking dish. Cover baking dish with foil.

3. Bake for 30-40 minutes checking if the capsicum are cooked through and lightly browned on top.

4. Serve with a salad or as finger food.

Serves 4 as light meal.