Who doesn’t love Greek food? If you don’t then no need to continue reading. I just made this wonderful recipe, Peppers Stuffed with Feta Cheese. Ooh la la! This is an absolutely easy appetizer and deliciously divine to serve to friends and family.The Greek name for this recipe is Piperies Gemistes me Feta. Try saying that 10 times fast!
My favorite thing about Feta cheese is it’s versatility. Seems like whatever I make with it, it does everything to make that particular recipe delicious. And, these days, since I’m trying to be a little more conscious of my fat intake, it’s great that I can find reduced-fat Feta in my local grocery store. And happily, using the reduced-fat version does not seem to skimp on flavor for Peppers Stuffed with Feta Cheese like some reduced-fat cheeses do. Hope you like this recipe! Happy grazing!
What you’ll need:
- 10 3-4 inch Fresno chiles or six 4-5 inch Anaheim chiles
- 9 oz. of feta, crumbled – substitute with reduced-fat feta if you like
- 2 Tablespoons of extra-virgin olive oil
- 2 Tablespoons of Greek yogurt
- 1 Tablespoon of minced fresh parsley
- 1/2 tsp. of lemon zest
- 1/4 tsp. of dried oregano
- 2 egg yolks
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup of grated Parmesan cheese
What to do for Peppers Stuffed with Feta Cheese:
1. Arrange your oven rack about 6″ from the broiler element and turn oven on to broil. Put the peppers on a baking sheet and broil, turning once, until they turn soft, about 5 minutes. Then, transfer the peppers to a rack to cool.
2. In a large bowl, using a hand mixer, whip the feta, oil, yogurt, parsley, lemon zest, oregano, and egg yolks. Season the mixture with salt and pepper.
3. Back to the peppers. After they have cooled, make a lengthwise cut from the stem to the tip of each pepper and scoop out the seeds and ribs. Next, stuff each pepper with the feta mixture.
4. Transfer the stuffed peppers to a foil-lined baking sheet (you can use parchment paper instead if you like). Chill the peppers for about 30 minutes. Then, sprinkle the peppers with the grated cheese and broil until the cheese becomes golden brown and bubbly – usually for about 5-6 minutes. Don’t walk to far away – as the cheese can start to burn quickly at the end.
Transfer simple appetizers to a pretty serving platter and serve ‘em up hot.
This lovely recipe for Peppers Stuffed with Feta Cheese makes 4-6 servings.