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piperies gemistes me feta

Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

The Greek/Macedonian version of chili relle~nos and *no* messy frying involved! Opa! I chose four larger fresh chilies of various colors but I don't remember the variety. They weren't poblanos (??). These can be served as an appetizer, main dish or side. SAVEUR.

yield 4 -6 (depending on the size of the chilies)
prep time 15 Min
cook time 15 Min
method Broil

Ingredients For piperies gemistes me feta

  • 10
    small fresno chilies or anaheim (read recipe intro for more info)
  • 9 oz
    good quality feta, crumbled
  • 2 Tbsp
    extra virgn olive oil
  • 2 Tbsp
    greek yogurt or whole milk plain yogurt, strained
  • 1 Tbsp
    fresh parsley, minced
  • 1/2-1 tsp
    lemon zest, grated
  • 1/4 tsp
    dried greek oregano (i substituted with 1 teaspoon fresh greek oregano finely minced)
  • 2
    egg yolks
  • black pepper, to taste
  • 2 Tbsp
    pine nuts

How To Make piperies gemistes me feta

  • 1
    Arrange a rack 6 inches from the broiler element and set oven to BROIL. Place peppers on a baking sheet and BROIL, turning once, until just soft, about 5-7 minutes. Transfer to a rack; let cool.
  • 2
    In a large bowl use a hand mixer (I used a stand up mixer instead) to whip feta, olive oil, yogurt, parsley, zest, oregano, and egg yolks; season with pepper.
  • 3
    Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and membrane. Stuff each pepper with some of the feta filling; transfer to a parchment-lined baking sheet; chill for 30 minutes. *DO NOT* skip the chilling step!
  • 4
    Broil peppers approximately 6 minutes tossing the pine nuts on top the last 1 minute (to avoid burning!). Transfer peppers to a platter and serve hot.
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