Piperies Gemistes me Feta

Name: Piperies Gemistes me Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 (depending on the size of the chilies)
Cuisine: Greek
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

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By C G
@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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Comments:

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Serves:

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

Prep:

15 Min

Cook:

15 Min

Method:

Broil

Ingredients

Add to Grocery List

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

Step-by-Step

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.

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