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.
1Arrange 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.
2In 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.
3Make 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!
4Broil 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.