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.
Yield: serves 4-6
- 10 (3–4-inch) Fresno chiles or six 4–5-inch 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
- Arrange a rack 6 inches 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.
- 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.