Peppers stuffed with xinomythira (a sour cream cheese of sheep or goat's milk)

The last one from Greece as I enjoy a final beer on my balcony overlooking the sea ...

You'll need (for 2 people):

- 6 long green peppers
- olive oil
- some kind of creamy goat's cheese
- 2 cloves of garlic
- olives or capers (or both!
- salt
- pepper
- oregano
- some pasta or bread to serve

Let's get cracking!

1. Cut off the stalk of the peppers, leaving the tops intact. Slit lengthways down one side only. Stuff delicately.

2. Pan fry the peppers in olive oil on medium heat, turning, so that they're starting to brown and soften without going completely soft (or black!).

3. Remove from the pan when ready and leave to rest.

4. In the same oil, lower the heat and add some chopped garlic and olives. Give them a minute. You could use capers instead of or as well as olives. 

5. Combine this olive oil, garlic and olives mix with some pasta you boiled earlier (or some pieces of toasted bread). Add some black pepper and oregano.

6. Spoon the pasta into a pasta bowl. Place 3 peppers on top. Season with a little sea salt. Serve. Enjoy!

This cost under 0.50 Euros per person.