Jul 18, 2010

Peppers Stuffed with Feta (Piperies Gemistes me Feta)

This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted.

Credit: Todd Coleman

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

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

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.

SERVES 4 – 6

This article was first published in Saveur in Issue #131

Subscribe now

Ratings & Reviews (12)

by LAURADH on 2010-07-26

Delicious, and so simple! We'll be making this again.

by Javajane on 2010-07-27

I used Anaheims from the local Farmer's Market which turned out to be spicer than I thought. Made it even better. Would definitely make again.

by handyrae on 2010-08-04

Quite good. I used two sweet and two hot Italian peppers as that's what was available at the farmers' market and supermarket feta and it still turned out yummy. The hot peppers were a nice contrast to the richness of the cheese mixture.

by erikahenderson on 2010-08-22

super easy, great for a dinner party since it can be made ahead of time.

by YCHISHOLM on 2010-09-03

Excellent and easy recipe. You can use any peppers that are growing in your garden. Easy to make ahead and great for leftovers in a sandwich.

by NancyFMcCune on 2010-10-04

I made this because I had 5 pounds of jalapenos from the garden and they were turning red and mostly about 1 to 1 1/2 inches long. I cut them in half before roasting which worked great and was a lot easier. I accidently left out the yolks and it didn't seem to matter. I also used the zest of a whole lemon and upped the parsley. The lemon zest really makes these taste so unusual, delicate, and just yummy. WOW were they good. I served them with wedges of grilled flatbread.

by KT on 2010-10-28

Made these once without using the egg and once with. They are definitely better with the egg as a binder, but yummy either way. Used small, sweet red, yellow and orange peppers (split and clean before roasting), and leftovers are delicious warmed in a ham sandwich on crusty bread!

by SALLYMCKEEUCD on 2010-12-29

Terrific, easy to make, good for small dinner party.

by CAROLANNBOOTH on 2011-01-20

I used anaheim peppers and even some cottage cheese. Very good recipe!

by LYNNATL on 2011-09-10

Such a delicious and savory way to use late summer CSA bounty. The lemon zest is key!

by rnelson on 2012-05-14

One of the greatest Saveur recipes. My daughter's fave dish in the world, and pretty close for the rest of us.

by TIFO on 2012-12-11

I forgot the important "chill for 30 minutes" and I also had two oz. less feta so subbed some sharp white cheddar from canada. Finally, I only could find fairly large sweet peppers - that's all they had.

While it was sort of runny, probably mostly because I didn't chill, it was still SO great....and sopping up the runny filling with bread was super yummy. Goes great with a simple, crispy salad. Really, really good.

Peppers Stuffed with Feta (Piperies Gemistes me Feta) 5 5 12 12