Finally, the golden days of fall are over. Cold, white and snowy winter is here. It has already snowed 6-14 inches in Minnesota and Michigan. Boston will also be colder this week (forecast says 28F). My husband loves anything peppery and spicy. When I was picking ten Anaheim chiles in a supermarket, his question was: “What are you going to do with those?” I responded, “You’ll get a surprise this week.”
The fusion of melting feta cheese, and bit spicy chiles make a perfect combination of spicy, salty, cheesy and …(I am running out of adjectives). Do not forget to add Oregano, parsley. They bring the Greek out of these little angels. If you want some extra kick, you can garnish with some crushed red pepper.
My friend Kiki, who is Greek by birth, claims that it is called a ‘meze’ in Greece. They serve it with wine or ‘raki’ and is best in summer months because it is quick and easy to make. But there is nothing wrong with eating it in winter or, especially, during a holiday party. After spending all of the effort making an entrée, I am sure you will opt for super easy appetizers to please your guests. While tasting it, my husband closed his eyes in pleasure and muttered under his breath, “I knew I married the right woman”.
Mediterranean foods use very few spices, but they are a heavenly delicious food. As I said before, with Mediterranean food you taste the ingredients, not spice. When I was exploring Saveur.com, I could not stop myself from saving this recipe: peppers stuffed with feta. It is a perfect recipe for a holiday party that you can prepare in advance, and serve without additional preparation. It is also very healthy because the whole dish is broiled–NOT FRIED.
Also, we are doing a holiday giveaway. So please do not forget to sign up here if you have not done already.
Recipe for Peppers Stuffed with Feta
Original recipe is adapted from here.
Notes: Chilling is important, otherwise your stuffed peppers will be runny. If you chill for 30 minutes (trust me; you’ll thank yourself for waiting), it will come out perfect. No matter what DO NOT SKIP this step.
1. Arrange a rack 6″ from the broiler element and set oven to broil. Put peppers on a baking sheet and broil for about 4-5 minutes.
2. Set rack aside.
3. In a bowl, whip feta, oil, yogurt, parsley, oregano, egg yolks, salt and pepper.
4. Stuff each pepper with feta filling.
5. Line peppers into an aluminum foil-lined baking sheet; chill for 30 minutes ** [Check notes]
6. Sprinkle crushed peppers and broil for 4-5 minutes until cheese is golden and bubbly. Serve hot with wine.
