Peppers Stuffed with Feta

This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted.

SERVES 4–6

INGREDIENTS

10 3"–4" Fresno chiles or six 4"–5" Anaheim chiles

9 oz. feta, crumbled

2 tbsp. extra-virgin olive oil

2 tbsp. Greek yogurt

1 tbsp. minced fresh parsley

½ tsp. lemon zest

¼ tsp. dried oregano

2 egg yolks

Kosher salt and freshly ground black pepper, to taste

¼ cup grated Parmesan cheese

INSTRUCTIONS

  1. Arrange a rack 6" from the broiler element and set oven to broil. Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool.
  2. In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the feta filling; transfer to an aluminum foil-lined baking sheet; chill for 30 minutes. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.

This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted.

Comments are closed.