Peppers Stuffed with Feta (Piperies Gemistes me Feta)

1 photo (if any)


3 basic stats (amount made, ease?, time required?)



10 3"–4" Fresno chiles or six 4"–5" Anaheim chiles
9 oz. feta, crumbled
2 tbsp. extra-virgin olive oil
2 tbsp. Greek yogurt
1 tbsp. minced fresh parsley
½ tsp. lemon zest
¼ tsp. dried oregano
2 egg yolks
Kosher salt and freshly ground black pepper, to taste
¼ cup grated Parmesan cheese

1. Arrange a rack 6" 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.

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.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License