Photo
Add Photo
Ingredient List
Add Ingredient
| Amount | Ingredient | Notes |
|---|---|---|
| 4 ct | large long peppers | long hot or cubanelle |
| 9 oz | feta cheese | plain crumbled |
| 2 tbl | extra virgin olive oil | good quality |
| 2 tbl | Greek yogurt | plain non-fat yogurt |
| 1 tbl | parsley | minced |
| 0.5 tsp | lemon zest | |
| 0.25 tsp | dried oregano | |
| 2 ct | egg yolks | |
| 0.25 c | parmesan cheese | grated |
| 1 tbl | kosher salt | to taste |
| 1 tbl | black pepper | to taste |
Instructions
Add Instruction
Step 1
Arrange a rack 6 inches from the broiler element and set oven to broil. Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool.
Step 2
In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the feta filling; transfer to an aluminum foil-lined baking sheet; chill for 30 minutes. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.
Notes
Add Comment
Log in to leave a comment.
Comments
No comments on this recipe. Be the first to leave one !