There's no denying that deep-fried jalapeño poppers [1] are ridiculously delicious; typical dinner party fare, not so much. This recipe shares the same formula of spicy peppers tempered by a cheesy filling, but hails from Macedonia [2] (not your favorite sports bar) and includes flavors (feta, lemon zest, olive oil, and oregano) to match.

Easy to make, they're a great way to put Summer's bounty of peppers to good use. The recipe calls for either anaheim or fresno chiles; if spicy fare isn't for you, consider baby bell peppers, adjusting the cook time accordingly. (Full-size bell peppers would throw off the ratio of cheese to peppers, making these unpalatably salty and rich.

While best served hot from the oven, they're still solid as leftovers — eat them at room temperature (versus reheating) for best results. The peppers can be stuffed and refrigerated up to three or four days ahead of time, making them a great make-ahead option. (Just pop them under the broiler come dinnertime.)