Grilled Stuffed Kapia Peppers with Cheese

Wash the peppers thoroughly, then cut them in half lengthwise, keeping the stems attached. Carefully remove the core and seeds with a small knife, ensuring the stem remains in place – this will create small pepper boats.

Drain the mozzarella and cut it into approx. 1 cm cubes. Crumble the feta, and tear the mint leaves from their stems and chop them roughly. Mix the cheeses with the mint, and if necessary, lightly salt (be careful, as feta is already salty). Fill the peppers with this mixture.

Place the peppers on the hot grill, skin-side down, with the cheesy filling facing up. Grill until the cheeses melt and blend together (approx. 5 minutes). Don't be alarmed if the mozzarella releases some milky liquid; this is natural. During this time, the bottom of the peppers will cook perfectly, and small black spots will appear from the heat.