Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup of crumbled feta cheese
- 1/2 cup of Greek yogurt
- 1/4 cup of Tirokafteri (spicy feta spread)
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 2 garlic cloves, minced
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
3. In a mixing bowl, combine the crumbled feta cheese, Greek yogurt, Tirokafteri, chopped parsley, chopped dill, minced garlic, salt, and pepper. Mix well.
4. Spoon the cheese mixture into the pepper halves, filling them to the top.
5. Drizzle the stuffed peppers with olive oil and place them on a baking sheet.
6. Bake the peppers in the preheated oven for 25-30 minutes, or until the cheese is golden brown and bubbly.
7. Remove the peppers from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Total fat: 15g
Saturated fat: 8g
Cholesterol: 45mg
Sodium: 520mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 7g
Protein: 10g
Substitutions for ingredients:
- Instead of feta cheese, you can use goat cheese or ricotta cheese.
- Instead of Greek yogurt, you can use sour cream or cream cheese.
- Instead of Tirokafteri, you can use harissa or any other spicy spread.
Variations:
- You can add cooked quinoa or rice to the cheese mixture for a heartier filling.
- You can add chopped sun-dried tomatoes or olives for extra flavor.
- You can use different types of peppers, such as poblano or jalapeño, for a spicier version.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the peppers to avoid any bitterness.
- You can roast the peppers in the oven for 10 minutes before stuffing them to soften them up.
- You can sprinkle some extra cheese on top of the stuffed peppers before baking for a cheesier crust.
Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed peppers, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed peppers on a platter and garnish with fresh herbs, such as parsley or dill.
- Serve the stuffed peppers with a side of Greek salad or roasted vegetables.
Garnishes:
- Fresh herbs, such as parsley or dill
- Lemon wedges
- Crumbled feta cheese
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Red wine, such as Pinot Noir or Merlot
- Beer, such as IPA or Pilsner
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese mixture is too thick, you can add a splash of milk or cream to thin it out.
- If the cheese is not browning enough, you can broil the stuffed peppers for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to wash your hands and all the utensils and surfaces before and after handling raw peppers.
- Make sure to cook the stuffed peppers to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
- Tirokafteri is a traditional Greek spread made with feta cheese, Greek yogurt, and spicy peppers. It is often served as an appetizer or meze.
Flavor profiles:
- Tangy, salty, spicy
Serving suggestions:
- Serve the stuffed peppers as an appetizer or main dish.
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Region: Greek