Piperies Gemistes me Feta
By
C G
@Celestina9000
16
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.
Rating:
☆☆☆☆☆ 0 votes
Comments:
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
How to Make Piperies Gemistes me Feta
- 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.
