Piperies Gemistes me Feta
10small fresno chilies or anaheim (read recipe intro for more info)
9 ozgood quality feta, crumbled
2 Tbspextra virgn olive oil
2 Tbspgreek yogurt or whole milk plain yogurt, strained
1 Tbspfresh parsley, minced
1/2-1 tsplemon zest, grated
1/4 tspdried greek oregano (i substituted with 1 teaspoon fresh greek oregano finely minced)
·black pepper, to taste
2 Tbsppine nuts
How to Make Piperies Gemistes me Feta
- 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.
- 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.
- 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!
- 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.