In Greek: πιπεριές με τυρί, pronounced pee-peh-reeYES meh tee-REE
This recipe is a specialty in the shadows of Mount Olympos, where it is served as a meze with a locally made spirit. Serve it as an appetizer, meze, or side dish. The recipe calls for bull’s horn (or Anaheim or Cubanelle) peppers (long and tapered, light green in color, sweet), hot red peppers, and feta cheese The recipe is quick and easy.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 18-20 bull’s horn, Anaheim, or Cubanelle peppers
- 1 1/3 pounds of feta cheese
- 3 tablespoons of olive oil
- 4 heaping tablespoons of finely chopped parsley
- 2 small hot peppers (of your choice), finely chopped
- 1/2 teaspoon of salt
- 1/2 teaspoon of 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.