Greek Roasted Kapia Peppers | With Creamy Feta and Walnuts

Preheat the oven to 200 °C (conventional/top and bottom heat). Wash the kapia peppers, slice them in half lengthwise, and carefully remove the core and seeds keeping the stems intact to form boats. Place the pepper halves cut-side up on a baking sheet lined with parchment paper.

In a dry skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant, then remove from the heat and let cool slightly. Once cooled, chop them roughly.

In a bowl, crumble the feta cheese with a fork. Add the Greek yogurt, minced garlic, dried oregano, chili flakes, and freshly ground black pepper. Mix thoroughly until you get a creamy filling. Season with salt carefully, as feta is already salty.