Stuffed Red Pepper Pockets with Feta and Dill

Preheat the Oven:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Prepare the Peppers:

Using a sharp knife, carefully slit each red bell pepper lengthwise along one side, to create a pocket. Keep the tops (stems) intact and avoid cutting through the opposite side or the bottom.
Remove the seeds and membranes inside to form a cavity for the filling. Place the peppers on the baking sheet, with the slit side facing up.

Make the Filling:

In a bowl, combine the Greek yogurt, crumbled feta, chopped dill, minced garlic, lemon juice, salt, and pepper. Mix until well blended.

Stuff the Peppers:

Gently open the slit in each pepper and spoon the feta-yogurt mixture into the pocket, filling it evenly. Drizzle the tops with olive oil.

Bake:

Bake in the preheated oven for 15 minutes, or until the peppers are slightly softened and the filling is warmed through.

Serve:

Remove from the oven and let cool slightly.
Serve warm, garnished with extra fresh dill if desired, and enjoy your beautifully stuffed pepper pockets!