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 votes0
Comments:
Serves:
4-6 (depending on the size of the chilies)
Prep:
15 Min
Cook:
15 Min
Method:
Broil
Ingredients
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10small fresno chilies or anaheim (read recipe intro for more info)
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9 ozgood quality feta, crumbled
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2 Tbspextra virgn olive oil
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2 Tbspgreek yogurt or whole milk plain yogurt, strained
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1 Tbspfresh parsley, minced
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1/2-1 tsplemon zest, grated
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1/4 tspdried greek oregano (i substituted with 1 teaspoon fresh greek oregano finely minced)
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2egg yolks
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·black pepper, to taste
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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.
