Piperies Me Tyri: Spicy Stuffed Peppers with Feta
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
18-20 Cubanelle or Anaheim peppers
1 1/3 lb feta cheese
3 Tbsp olive oil
4 heaping Tbsp finely chopped parsley
2 small hot peppers, finely chopped
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 390°F (200°C).
Cut a cap off the tops of peppers, and scoop out seeds, taking care not to break or tear the pepper. In a bowl, mash the feta with a fork until soft. Add oil, parsley, hot peppers, salt, and pepper and mix until very well combined.
Using a small spoon, stuff the cheese mixture into the peppers (pressing down with the handle of the spoon to completely fill) to 1/2 inch from the top. Press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking. Place the caps back on each pepper.
Lay the peppers in a lightly greased or nonstick baking pan and roast for 20 minutes or until they soften in a 390°F (200°C) preheated oven.
Alternative: These peppers stuffed with feta cheese can also be cooked on the grill. Make sure the bread is firmly in place so the cheese doesn’t melt out.
From Nancy Gaifyllia, for About.com