Feta-stuffed Peppers
Making a Meze
Last week was hellishly busy and up until today, so has this week. That's a good thing because it means I'm making money, but by last Saturday I was a vegetable and that was my only break before today. All of which is by way of explaining why it's been so long since I posted something real here.
The killer last week was a meze party on Friday evening for 25. Meze is the Middle-Eastern name for what the Spanish call tapas and I spent all day Thursday and Friday making "small bites." The menu consisted of:
Ordinarily when I do these affairs I don't have time to take photos, but I've been wanting to post the recipe for these stuffed peppers for a couple of years now. These little bites are not only delicious, but they're easy to make and as good at room temperature or cold as they are warm. Because of their ease and flexibility they’re one of my favorite picnic foods in addition to being a great amuse Bouche. You can also substitute chèvre for the feta and use other herbs.
Last week was hellishly busy and up until today, so has this week. That's a good thing because it means I'm making money, but by last Saturday I was a vegetable and that was my only break before today. All of which is by way of explaining why it's been so long since I posted something real here.
The killer last week was a meze party on Friday evening for 25. Meze is the Middle-Eastern name for what the Spanish call tapas and I spent all day Thursday and Friday making "small bites." The menu consisted of:
- Keftedes –— Greek meatballs
Marinated Lamb Kabobs
Hummus with pita and vegetables
Stuffed Peppers
Dolmades
You better cut the pizza in four pieces because I'm not hungry enough to eat six. ~ Yogi Berra
Lemon-marinated Chicken Strips
Tuna-stuffed Deviled Eggs
Fried Kefalotyri (cheese)
Orange/Yogurt Cake
Ordinarily when I do these affairs I don't have time to take photos, but I've been wanting to post the recipe for these stuffed peppers for a couple of years now. These little bites are not only delicious, but they're easy to make and as good at room temperature or cold as they are warm. Because of their ease and flexibility they’re one of my favorite picnic foods in addition to being a great amuse Bouche. You can also substitute chèvre for the feta and use other herbs.
Feta-stuffed Peppers
3 ea lg. bell peppers (assorted colors)
6 oz feta chesse –— crumbled
1/2 ea lemon –— juiced
1/4 c minced red onion
3 tbsp minced fresh dill
1 ea egg –— beaten
Heat oven to 375F.
Stem the peppers and cut into eighths, top to bottom. Remove pith and seeds. Cut eighths in half cross-wise.
Mix all remaining ingredients in a small bowl with a fork, crushing any large chunks of cheese. Spoon about a tablespoon of the cheese mixture into each pepper segment and arrange on a baking sheet. Bake on the middle rack until cheese begins to brown – about 15 minutes.
Serve hot, warm, room temperature, or cold.
Technorati: Food | recipe | meze | tapas | appetizer | hors d'ouevres | picnic | greek
Labels: appetizer, greek, hors d'ouevres, meze, picnic, recipe, tapas
12 Comments:
Yum,I love stuffed peppers!
Hope you get some much-needed rest soon!
Now this is a Menu! Have you posted recipes for the rest of the menu? This sounds like a great party!
S'kat,
I've got to finish my next column, then I get a real break -- to work on other stuff that needs doing.
Donna,
A few of them the chicken is here and the hummus recipe is here.
seriously good indeed. i love stuffed peppers with feta. i think this could work with aubergines (eggplant) really well too.
Wow, that is easy. Sounds good.
But what I'm really interested in is those tuna eggs.
Andreea,
Probably would be, although not so much a finger food then.
CC,
This except I substituted two tablespoons of Dijon mustard for the tomato sauce, add a good squeeze of lemon juice (half a large lemon) and used the hot Spanish paprika.
Kevin, you are a gentleman and a chef. Thanks for the link, and the recipe tweak!
Thanks also for coming over to IMAIE to tell me.
xxx
The stuffed peppers looks awesome, and it looks like a recipe to WOW my friends! Thanks for posting it!
Also, my biz trip to Kville has been moved to Nville, so I do not get to try one of the restaurants you recommended (or your food) in March. :( I hope for a trip to Kville soon!
I wish I would hav eread this two weeks earlier! I just threw out some feta that went bad...back to the store for me. These look delish!
Stella,
They're a favorite of mine.
Hi there. One of us does not like dill so much, so I wonder what other herb might be good in this recipe? Basil? Oregano? I get it that it would change the whole vibe of the recipe, any other suggestions from foodies??Thanks
Kati,
Either oregano or basil would be good.
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