UK Cypriot celebrity TV chef Loulla Astin is teaching us how to make Tava Kotopoulo
Loulla is based in Manchester has a appeared on TV in eggs and baker, This morning and even had her own series Simply Greek.And was voted Granada TV woman of the year in 1995.
PEPERIES FLORINA YEMISTES ME TYRI
Πιπεριές Φλώρινα γεμιστές με τυρί 
Greek Stuffed Pointed Peppers
Sweet Pointed or Ramiro Peppers Stuffed with Cheese
Loulla’s recipes
A very popular appetiser/meze in Tavenas all over Greece, I absolutely love them, especially when they are made with sweet Florina peppers.
Florina peppers are cultivated in Northern Greece, Macedonia and are a speciality of The Municipality of Florina. The motto of Florina is “Where Greece Begins “. The peppers are shaped like a cow’s horn resembling large fat chillies but they are very sweet.
The nearest thing to them are the pointed red Ramiro Peppers which are exceptionally sweet with a firm crisp texture.
(Serves 6 as an appetiser) 3 as a main
Ingredients
6 large thick, red Florina or sweet red Ramiro peppers (175g) each
Filling
4 spring onions, finely chopped
2 cloves garlic, chopped
1 chilli, deseeded, finely chopped or a pinch of chilli flakes
1 large beef,ripped tomato, peel deseeded and finely chopped
200g Feta cheese
1 x 250g pot Ricotta
100g kefalodyri, or Halloumi, Manchego, (Spanish cheese) or any yellow cheese, grated
2 tbsp. olive oil
2 tbsp. chopped parsley
2 tbsp. chopped dill
1 tbsp. chopped mint
Freshly ground black pepper (no salt)
Topping
Olive oil
Ground toasted breadcrumbs
Method
Brush the peppers with olive oil and griddle them on a hot griddle pan ( that’s the best method for me) or bake them for 8- 10min to soften them.
Make the stuffing:- Crumble the feta and place in a bowl with the Ricotta, and grated cheese. Add the olive oil, herbs and the rest of the filling ingredients, taste and adjust seasoning.
When peppers have cool down, carefully slit each one on top from the stem to the end(do not go all the way Down) and carefully remove the seeds, try to keep the stalks intact if you can, they look so pretty.
Fill the peppers generously with the cheese mixture, close them and place in a small shallow roasting dish closely together side by side. Drizzle them with olive oil and bake in a preheated oven 200c 450f mark 6 for 20-25 minutes or until peppers are nicely colour and softened.
Sprinkle with toasted ground breadcrumbs and serve them warm or cold, with a nice green salad, also nice served with a tomato sauce.
