Grilled Stuffed Bell Peppers with Mozzarella and Feta

Wash the bell peppers thoroughly and halve them lengthwise, including the stem. Carefully remove the core with a small knife, ensuring the stem remains – this creates practical bell pepper boats.

Drain the mozzarella and cut it into cubes of approx. 1 cm. Crumble the feta. Pluck the mint leaves from the stems and chop them roughly. Mix the cheese and mint, lightly salt if necessary, and fill the bell pepper halves with the mixture.

Place the stuffed bell peppers on the hot grill (skin side down, cheese filling up). Grill until the cheese is melted – this takes about 5 minutes. Don't worry if the mozzarella releases some liquid, this is completely normal. The bell peppers should show slight grill marks on the bottom.