Grilled Stuffed Peppers

INSTRUCTIONS

• 1
  Rinse the peppers well from the outside and then cut them in half lengthwise, including the stem. Carefully cut out the core with seeds using a small knife, ensuring the stem remains intact. This will create practical pepper boats.
• 2
  Drain the mozzarella from its brine and cut it into cubes approximately 1 cm in size. Crumble the feta, pick the mint leaves from the stems, and chop them coarsely. Mix the cheeses and mint, lightly salt if necessary, and fill the peppers with this mixture.
• 3
  Place on a hot grill with the skin side down and the cheese filling facing up. Grill until the cheeses melt and soften, which takes about 5 minutes. Don't be alarmed if the mozzarella releases a lot of milky liquid due to the heat; this is normal. By the time this happens, the peppers will have roasted just enough from below to have a few charred blisters from the heat.
• 4
  Remove the peppers from the grill and let them rest for 5 minutes. Most of the released liquid will be reabsorbed into the cheese (if any remains, feel free to drain it). Then you can serve.