* 150 ml Oil
* 1 large Onion, finely chopped
* 3 medium Carrots, scraped and finely chopped
* 1 stick of celery, cut into moons
* 1 large Potato, peeled and finely chopped
* Garlic to taste, crushed
* 3 Tomatoes, peeled and chopped
* 1 teaspoon Salt
* ½ teaspoon Ground black pepper
* 2 tablespoons Parsley, finely chopped
* 125 g Feta or Halloumi cheese, crumbled or Grated
* 8 medium-large Peppers, top sliced off and Seeds and veins removed (reserve the top)
* 150 ml water or Vegetable stock
'''For the Sauce'''
* 150 ml Yogurt
* 2 Eggs, beaten
* 1 tablespoon Flour
* ¼ teaspoon Black pepper
* 1 tablespoon of Paprika (Hungarian)

===Method===
* Heat the Oil in a large pan to a medium heat and add the Onion, Carrots, Celery, Potato and Garlic.
* Sauté, stirring often, for about 10 minutes.
* Add the Tomatoes and the seasonings, and cook for a further 10 minutes, stirring from time to time.
* Stir in the Parsley and Cheese, cook for a further 5 minutes and then remove from heat, setting aside for 10 minutes to cool a little.
* Meanwhile, spoon the mixture into the Peppers and replace the tops.
* Put the Peppers into a large Casserole dish, standing upright and pour in the stock or water.
* Cover the dish and Bake for 45 minutes.
* I used an old potato with the base cut flat to support the peppers whilst they cooked.
* While the Peppers are cooking, make the Sauce by combining all the ingredients in a bowl.
* When the 30 minutes cooking time is up, pour the Sauce over the Peppers.
* Carry on cooking until the Sauce has thickened and turned golden.
* Serve immediately.

______________________________