Grilled Stuffed Peppers

METHOD

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Remove the peppers from the grill and let them stand and rest for 5 minutes. Most of the released liquid will reabsorb into the cheese (if any liquid remains, feel free to drain it). Then you can serve.