Summer Produce-palooza: Feta-Stuffed Peppers

A visit to the BIG Portland farmers' market today had my mind swirling like a midwest tornado.
So much beautiful produce. So many ways to use it.
What could I subject my family to tonight?

Ok, peppers it is!

I had seen this recipe a week or two ago and it sounded like something we'd really like.
Oh man was I right. I love when that happens.

You could do this with any kind of chile pepper that's on the smallish side. If you like your food spicy, go for an Anaheim or Fresno chile. For a milder flavor, try a Hungarian or Banana pepper. Even those mini-bell peppers would be great. There should be plenty to choose from at a BIG farmers' market.

Feta-Stuffed Peppers adapted from Saveur


6-8 chile peppers of your choice (or  a few more if they're very small)

9 oz. feta, crumbled

2 Tbsps. extra-virgin olive oil

2 Tbsps. plain Greek yogurt

2 Tbsps. fresh parsley, minced

1 tsp. grated lemon zest

1/4 tsp. dried oregano

1 large egg

1/4 cup grated Parmesan cheese

sea salt and pepper to taste

Arrange a rack 6" from the broiler element and set oven to broil. (Alternatively, you could do this on the grill.) Line a baking sheet with foil and place peppers on it. Broil, turning once, about 5 minutes or until soft and lightly charred. Transfer to a rack until cool enough to handle.

In a medium bowl, whip the feta, olive oil, yogurt, parsley, zest, oregano and egg with a hand mixer. Season with salt and pepper.

When peppers are cool, cut a slit lengthwise from the stem to almost the tip of each pepper. Scoop out seeds and ribs. Stuff each pepper with some of the feta mix. Transfer to a foil-lined baking pan. Chill for 30 minutes.

Sprinkle peppers with Parmesan. Broil until cheese is golden brown and bubbly, 5-7 minutes. Transfer to a serving platter and serve hot.

See you tomorrow!