There's no denying that deep-fried jalapeño poppers 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 (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.)

Peppers Stuffed With Feta

Peppers Stuffed With Feta


Anaheim chiles are larger and spicier than fresno. Wear food-safe latex gloves while removing the seeds and membranes from the chiles; skin contact can cause a painful burning sensation.


10 3-4-inch fresno chiles or 6 4-5-inch anaheim chiles
9 ounces feta, crumbled
2 tablespoons extra-virgin olive oil
2 tablespoons Greek yogurt
1 tablespoon minced fresh parsley
1⁄2 teaspoon lemon zest
1⁄4 teaspoon dried oregano
2 egg yolks
Freshly ground black pepper, to taste
1⁄4 cup grated parmesan cheese


  1. Arrange a rack 6 inches from the broiler element and set oven to broil. Put peppers on a half sheet pan and broil, turning once, until just soft, about 3-5 minutes. Transfer to a rack; let cool.
  2. Use a stand or hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, egg yolks, and pepper.
  3. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Transfer the peppers to an aluminum foil-lined baking sheet and stuff each pepper with some of the feta filling. Chill for 30 minutes.
  4. Sprinkle peppers with grated parmesan; broil peppers until cheese is golden brown and bubbly, about 4-6 minutes. Transfer peppers to a platter and serve hot.
Average( votes):