Grilled Stuffed Bell Peppers with Feta and Mozzarella

Thoroughly wash the bell peppers and halve them lengthwise, including the stem. Carefully remove the core with a small knife, making sure to leave the stem attached – this creates practical small 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 needed, and fill the bell pepper halves with the mixture.

Place the stuffed bell peppers skin-side down on the hot grill. Grill for about 5 minutes until the cheese is melted. Don't be surprised if the mozzarella releases some liquid – this is completely normal. The bell peppers should show slight grill marks and bubbles on the bottom.