Last weekend when I asked my sister what she wanted for dinner, she said, "something stuffed." I started to throw out options like grilled, ricotta-stuffed chicken and rice-filled, baked tomatoes, but she grabbed the Saveur that was sitting on the coffee table and said excitedly, "let's make these stuffed peppers!" Since they looked absolutely amazing, I happily obliged. The recipe is pretty straightforward and simple. The filling is a creamy, tangy, and tart mixture of feta, Greek yogurt, and lemon zest. The ingredient list calls for Fresno or Anaheim chiles, which are more sweet than hot, so you can serve this vegetarian dish to people who don't like spicy foods. It's a wonderfully scrumptious appetizer and I highly recommend you give these feta-stuffed peppers a try; here's the recipe.
From Saveur Ingredients 10 3"–4" Fresno chiles or six 4"–5" Anaheim chiles Directions Serves 4-6. *Instead of broiling the peppers, I cooked mine on the grill.
Peppers Stuffed With Feta
9 oz. feta, crumbled
2 tbsp. extra-virgin olive oil
2 tbsp. Greek yogurt
1 tbsp. minced fresh parsley
1⁄2 tsp. lemon zest
1⁄4 tsp. dried oregano
2 egg yolks
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup grated Parmesan cheese
10 3"–4" Fresno chiles or six 4"–5" Anaheim chiles
*Instead of broiling the peppers, I cooked mine on the grill.