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Piperies Gemistes Me Feta (Peppers Stuffed With Feta)
This Greek (Macedonia) dish is made with sweet Florina peppers, although Fresno or Anaheim chilies may be substituted. This dish appeared on the Aug/Sep 2010 cover of Saveur magazine. Serve this with a slow-braised leg of lamb and Horiatiki (Greek Salad) for a perfect dinner.

2 Fresno or Anaheim chilies, 4” to 5”
6 ounces of Feta cheese
2 tablespoons olive oil
2 tablespoons Greek yogurt
1 tablespoon minced fresh parsley
½ teaspoon lemon zest
½ teaspoon dried Greek oregano
2 egg yolks
Kosher salt and ground pepper
¼ cup grated Parmesan cheese

Slice the peppers in half lengthwise and remove seeds and membranes. In a large bowl, use a hand mixer to whip the Feta, oil, yogurt, parsley, lemon zest, oregano and egg yolks. Season with salt and pepper. Stuff each pepper with the filling. Roast in a 300-degree oven for 15 minutes, or until the peppers are just softened. Sprinkle the parmesan on top and broil for another 2 minutes until golden brown. Serve hot. Serves Four.