Peppers Stuffed with Feta
- Yield:4 Servings
- Time:1 hr, 15 mins show details
From Saveur
Ingredients
- 103–4-inch Fresno chiles or six 4–5-inch Anaheim chiles
- 9 ouncesfeta, crumbled
- 2 tablespoonsextra-virgin olive oil
- 2 tablespoonsGreek yogurt
- 1 tablespoonfresh parsley, minced
- ½ teaspoonlemon zest
- ¼ teaspoondried oregano
- 2egg yolks
- Kosher salt and freshly ground black pepper, to taste
- ¼ cupParmesan cheese grated
Equipment
- Baking sheet
- Hand mixer
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Preparation
- 10 mins
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. Turn off broiler. Transfer to a rack; let cool.
- 5 mins
In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper.
- 15 mins
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.
- 30 mins
Transfer to an aluminum foil-lined baking sheet; chill for 30 minutes.
- 10 mins
Turn on broiler. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes.
- 5 mins
Transfer peppers to a platter and serve hot.
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