Piperies Gemistes Me Feta Recipe

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Piperies Gemistes me Feta

C G

By
@Celestina9000

The Greek/Macedonian version of chili relle~nos and *no* messy frying involved! Opa! I chose four larger fresh chilies of various colors but I don't remember the variety. They weren't poblanos (??). These can be served as an appetizer, main dish or side. SAVEUR.


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Serves:

4-6 (depending on the size of the chilies)

Prep:

15 Min

Cook:

15 Min

Method:

Broil

Ingredients

10
small fresno chilies or anaheim (read recipe intro for more info)
9 oz
good quality feta, crumbled
2 Tbsp
extra virgn olive oil
2 Tbsp
greek yogurt or whole milk plain yogurt, strained
1 Tbsp
fresh parsley, minced
1/2-1 tsp
lemon zest, grated
1/4 tsp
dried greek oregano (i substituted with 1 teaspoon fresh greek oregano finely minced)
2
egg yolks
black pepper, to taste
2 Tbsp
pine nuts

Directions Step-By-Step

1
Arrange a rack 6 inches from the broiler element and set oven to BROIL. Place peppers on a baking sheet and BROIL, turning once, until just soft, about 5-7 minutes. Transfer to a rack; let cool.
2
In a large bowl use a hand mixer (I used a stand up mixer instead) to whip feta, olive oil, yogurt, parsley, zest, oregano, and egg yolks; season with pepper.
3
Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and membrane. Stuff each pepper with some of the feta filling; transfer to a parchment-lined baking sheet; chill for 30 minutes. *DO NOT* skip the chilling step!
4
Broil peppers approximately 6 minutes tossing the pine nuts on top the last 1 minute (to avoid burning!). Transfer peppers to a platter and serve hot.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian