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Charred red peppers with crumbled feta and oregano. The taste of a Lesvos summer afternoon.
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ingredients
🌶️ PRODUCE
•
4–5 large red bell peppers
•
2 garlic cloves, thinly sliced
•
Fresh oregano or dried
🧀 DAIRY
•
150g feta cheese, thickly crumbled
🫙 PANTRY
•
3 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Salt
•
Black pepper
Lesvos
Roasted Peppers with Feta
Charred red peppers with crumbled feta and oregano.
Charred red peppers with crumbled feta and oregano. The taste of a Lesvos summer afternoon.
Ingredients
🌶️ PRODUCE
— 4–5 large red bell peppers
— 2 garlic cloves, thinly sliced
— Fresh oregano or dried
🧀 DAIRY
— 150g feta cheese, thickly crumbled
🫙 PANTRY
— 3 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Baking sheet or open flame — for charring peppers.
— Large bowl with lid or plastic wrap — for steaming charred peppers.
🔪 PREP FIRST
🌶️ PEPPER PREP
— Leave peppers whole — do not cut.
— Rub lightly with olive oil.
Method
STEP 1 — CHAR THE PEPPERS
— Option A — Oven broiler:
— Place whole peppers on a baking sheet.
— Broil on high, turning every 5 minutes.
— Cook 20–25 minutes until completely charred all over.
— Option B — Open flame:
— Place directly over gas burner.
— Turn with tongs until blackened on all sides.
— You're looking for:
— Skin completely black and blistered
— Pepper collapsed and soft inside
STEP 2 — STEAM
— Transfer charred peppers to a bowl immediately.
— Cover tightly with plastic wrap or a lid.
— Steam 15 minutes.
👉 Steaming loosens the skin — do not skip this step.
STEP 3 — PEEL
— Peel off charred skin — it should slip off easily.
— Remove stems and seeds.
— Tear or slice into wide strips.
— Do NOT rinse under water — you'll wash away the smoky flavor.
STEP 4 — DRESS & ASSEMBLE
— Arrange pepper strips on a serving plate.
— Scatter sliced garlic over the top.
— Drizzle with:
— Olive oil
— Red wine vinegar
— Season with salt, pepper, and oregano.
— Crumble feta generously over everything.
— Let sit 10 minutes before serving.
Chef's Note: Do NOT rinse the peppers after peeling. Every drop of smoky liquid that clings to them is flavor. Dry peel only.