Cheese stuffed peppers

From Nerd Meets Food | Side Dishes | Mediterranean or Greek

A Mediterranean version of the alapeño poppers.

00:30
01:00
01:30
cal Calories 277kcal
High fat Total Fat 22g
High sat-fat Saturated Fat 11g
High chol Cholesterol 78mg
High sodium Sodium 668mg
Low carbs Total Carbohydrate 8g
Serving size 173g Calories from fat 200kcal Fiber 2g Protein 12g Sugar 5g

Ingredients

  • 1 lb of small sweet peppers
  • 1 lb of feta cheese
  • 1 cup greek yogurt
  • 1 small chili pepper (serrano)
  • 1 egg
  • 1 roasted red pepper
  • 2 cloves of garlic
  • 1 small onion
  • 2 tsp chopped dill
  • 1 tsp oregano
  • 1 tsp parsley
  • white pepper
  • 1/4 cup olive oil

Directions

  1. Chop the garlic and the onion in a food processor finely.
  2. Add the 3/4 of the feta cheese and blend.
  3. Add about 1-2 segments of the roasted red peppers in the blend. Blend well.
  4. Remove the mix from the blender in a bowl and add the serano chili finely chopped, after removing the seeds and the membrane that contains most of the capseicin.
  5. Stir them in and finally add the 1/2 cup of the yogurt, two tbsp olive oil and the 2 eggs and mix.
  6. Stir in the last part of the feta after you crumble it.
  7. Take the small peppers and with a thin perry knife, cut the top and empty the seed, without breaking the peppers.
  8. Fill them with the mixture only a little below the top.
  9. Arrange them vertically in a baking dish by leaning them against the side of the dish.
  10. Cover them up with the top part, brush them with olive oil and bake for 20 min at 375 F or till the peppers start turning brown.
  11. Mix the yogurt, with the rest of the some olive oil.
  12. Add salt and white pepper and the chopped dill.
  13. Take a plate and make a little bed of the sauce and place up to three peppers on top.
  14. Sprinkle with some fresh oregano and parsley.

Tips

  • For a more adventurous version is the use of jalapeño.
Analyzed by Kitchenbug