Grilled Stuffed Peppers

Rinse the peppers well from the outside, then cut them lengthwise in half, including the stem. Carefully cut out the core with the seeds using a small knife, ensuring the stem remains in place. This will create practical pepper boats.

Drain the mozzarella and cut it into cubes approximately 1 cm in size. Crumble the feta, pick the mint leaves from the stems and chop them roughly. Mix the cheeses and mint, lightly salt if necessary, and fill the peppers with this mixture.

Place on a hot grill, skin-side down and cheese filling-side up. Grill until the cheeses melt and soften. This process takes about 5 minutes. Don't be alarmed that the mozzarella will release a lot of milky liquid due to the heat; it's supposed to. Before that happens, the peppers will be roasted just enough from below to have a few scorched blisters from the heat.