Phony Peppers

Spot the difference - which is the phony pepper dish?
is this one Yemista ?

Or is it this one ?


It is difficult to believe that only a couple of months ago, I was enjoying lunch outside a Greek taverna, basking in the winter sunshine. Undeniably everything tastes better when one is away and  it may well have been the case for these stuffed peppers with feta. On the other hand, had I dared to asked the grumpy taverna owner for the recipe, I would have been laughing all the way to my kitchen, but I did not.

It took me a couple of goes, in the first instance, I got the wrong kind of peppers, I am telling you: Lewisham market is far from the Peloponese and even if some vegetables look exotic, my potential Yemista was not going to find a solution here. I plumped for small green peppers when what I needed was long sweet capsciums. That sorted, I got the wrong cheese, you really need feta, ricotta will not do. With all the ingredients present and correct, the result is  a delicious dish, just close your eyes and it will transport you all the way to Mount Olympus.

Stuffed peppers with feta
Prep Time: 10 minutes
Cook Time: 20 minutes

  • 18-20 long sweet peppers
  • 1  pound of feta cheese
  • 3 tablespoons of olive oil
  • 4 heaping tablespoons of finely chopped parsley
  • A little bit of hot sauce or chopped hot pepper if you fancy
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • bread

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.

Answer: Top photo is the phony

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