Peppers Stuffed with Feta (Piperies Gemistes me Feta)

Name: Peppers Stuffed with Feta (Piperies Gemistes me Feta)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 10 (3–4-inch) Fresno chiles or six 4–5-inch Anaheim chiles; 9 oz. feta, crumbled; 2 tbsp. extra-virgin olive oil; 2 tbsp. Greek yogurt; 1 tbsp. minced fresh parsley; 1 ⁄ 2 tsp. lemon zest; 1 ⁄ 4 tsp. dried oregano; 2 egg yolks; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup grated Parmesan cheese

Serves
serves 4-6

TODD COLEMAN

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.

Ingredients

10 (3–4-inch) Fresno chiles or six 4–5-inch Anaheim chiles
9 oz. feta, crumbled
2 tbsp. extra-virgin olive oil
2 tbsp. Greek yogurt
1 tbsp. minced fresh parsley
¹⁄₂ tsp. lemon zest
¹⁄₄ tsp. dried oregano
2 egg yolks
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup grated Parmesan cheese

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Instructions

Step 1

Arrange a rack 6 inches 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.

Step 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.