Peppers Stuffed With Feta
Here is another delicious Greek meze that is made pretty often around here. Peppers stuffed with cheese (πιπεριές με τυρί - piperies me tyri) is yet another great example of how the cuisine if Greece proves that simplicity in the kitchen produces stellar results.
Now for those of you saying, Kenton this looks good but I can’t handle spicy foods, well I’ve got a surprise for you. You don’t need to use hot peppers. I am the same way, I love food with a bit of a kick, but sadly I’m unable to handle it well and I immediately reach for a gallon of water or simply ask the waiter to leave a pitcher at the table.
However, for food lovers it creates quite a conundrum because spice does bring lively flavors to any dish, so we don’t want to completely level them out if we can help it. That is why we recommended, and use, Anaheim peppers.
An Anaheim pepper is a mild pepper, and since we’re removing the seeds it’s not too spicy. For those familiar with the Scoville scale, they range from 500 to 2,500. For comparison, a jalapeño pepper ranges from 3,500 to 8,000.
Nevertheless, I won’t lie, every once in a while you may get one with a little kick, but it shouldn’t be too bad.
If you are a little more adventurous or want an extra spice, then feel free to use whatever pepper you like.
A tip when it comes to deseeding the peppers, we do it while running them under cold water, we find it stings the eyes less. You may or may not have this problem when removing the seeds from peppers.
Once the seeds are removed you’re left with the wonderful pepper taste. This combined with the feta creates a unique explosion of flavors that will have you reaching for a second. We’ve made this for family and friends many times and all seem to really appreciate it, even the ones who dislike spicy food enjoy this meze.
As always, we hope you enjoy it! If you make it using different peppers let us know how it turns out.
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