Stuffed Peppers with Feta
I’ve been out of the kitchen lately. I haven’t had very much time to experiment and test recipes with all the traveling I have been doing, as well as the projects I have been working on. Speaking of projects, there are many wonderful announcements coming soon. Last week we were in New Orleans and this weekend was ACL! For those who are traveling to New Orleans soon, a must stop is Chef John Besh’s restaurant: Domenica. The service was great and the food was unbelievable. I can’t wait for Luke to open in San Antonio soon (another one of his restaurants). There will be numerous gluten-free options.
Stay tuned for a large segment of ATX Gluten-Free News coming up later this week. Tons of gluten-free options popping up all over Austin.
Adapted from Saveur Magazine
3 Anaheim chiles, halved and seeded
1/4 cup packed feta, crumbled
juice from 1/2 large lemon
1/4 cup freshly grated parmesan
1 tablespoon greek yogurt
2 tablespoons fresh italian parsley, minced
7 leaves mint, chiffonade
1/8 cup roasted red bell pepper hummus
2 tablespoons olive oil, divided
1/4 teaspoon black pepper
1/4 teaspoon salt
Slice peppers long ways and take out rims and seeds. Place peppers on a baking sheet and broil for 5-7 minutes, turning once. Let cool.
In a separate bowl, combine the rest of the ingredients and mix well (set aside a tablespoon of olive oil).
Fill peppers with cheese filling and place in casserole dish. Drizzle remaining tablespoon of olive oil over peppers.
Broil in oven for 5-8 minutes again, or until cheese is bubbly and melted, and peppers are soft.
I also made these baked at 350 for 30 minutes and they turned out great.
This post is linked to Slightly Indulgent Tuesday.