Stuffing vegetables is one of the oldest cooking techniques in Mediterranean cuisine, dating back to ancient times when hollowed peppers and eggplants were filled to make simple ingredients more satisfying. Adding bacon is a later European twist, bringing smoky richness to a dish that was originally built around vegetables and cheese.

Ingredients:

• olive oil	2-3 tablespoons
• Black pepper	to taste
• bacon	150 g (about 5–6 slices)
• bell peppers	2 large
• eggplants	2 medium
• feta cheese, crumbled	120 g
• dried oregano or thyme	1/2 teaspoon
• garlic (optional), finely minced	1 clove
• fresh parsley or chives	for serving

1. Cut the peppers in half lengthwise. Remove seeds and white membranes. Lightly brush the cut sides with olive oil.

2. Cut the eggplants in half lengthwise. Score the flesh in a crisscross pattern, being careful not to cut through the skin. Sprinkle lightly with salt and let sit for 10 minutes to remove bitterness. Pat dry with a paper towel and brush with olive oil.

3. Finely chop bacon.

4. Preheat the grill to medium heat (or oven to 400°F / 200°C).

5. Place the prepared peppers or eggplant cut-side down on the grill. Grill for 5–7 minutes, until slightly softened and lightly charred. Remove and set aside.

6. In a pan, cook the chopped bacon until lightly crispy. Remove from heat and let cool slightly.

7. In a bowl, mix the bacon with feta, black pepper, herbs, and garlic (if using).

8. Fill each pepper or eggplant half generously with the bacon–feta mixture.

9. Return the stuffed vegetables to the grill, cover, and cook for another 8–10 minutes, until the filling is heated through and lightly golden.

10. Sprinkle with fresh herbs and serve warm.

TIPS:

- Add a spoon of sour cream or Greek yogurt to the filling for a creamier texture.

- A drizzle of honey on top works beautifully with feta and bacon.

SERVING IDEAS:

- Serve with grilled bread, potatoes, or a fresh tomato salad.

Grilled Peppers and Eggplants Stuffed with Bacon & Feta