stuffed peppers

Originally uploaded by ted_major

Adapted from recipe in Saveur magazine, using peppers from Snow’s Bend Farm, the lemon zest really makes up the flavor of the filling. The leftovers reheated nicely.

Four 3″-5″ sweet red peppers
4 oz feta, crumbled
2 Tbs olive oil
1/4 cup Greek-style yogurt
zest of 1/2 a lemon
1 Tbs chopped fresh parsley
1/4 tsp dried oregano
1 egg yolk
1/4 cup grated parmesan

Set a rack 6″ from the broiler and broil the peppers until they just start to cook, but don’t let them start to brown. Take them out of the oven and invert a bowl over them so that they continue to steam as they cool.

Mix feta, oil, yogurt, lemon zest, parsley, oregano, and yolk. (I like to leave it a little bit chunky rather than blending until it’s smooth.)

Cut the peppers in half lengthwise and remove the stem, ribs, and seeds. Fill with feta-yogurt mixture and then top with parm. Broil until just browned on top.

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