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 |
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.
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.
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