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Piperies Florinis gemistes
Feta-stuffed roasted peppers
Piperiés Florínis gemistés: sweet roasted Florina peppers stuffed with feta, herbs and chilli
Every autumn the long crimson peppers of Florina, near the borders of north-west Macedonia, are roasted over wood in courtyards and either jarred for winter or stuffed and eaten straight away. Here they are charred, peeled and filled with soft feta beaten with herbs and a little chilli, then baked until the cheese just begins to melt. They're a meze for the ouzeri table, with bread for the juices, or a light supper with a salad. Feta is traditionally made with animal rennet, so pick a vegetarian feta-style cheese if that matters. Common mistake: tearing the peppers while peeling — let them steam under a lid first and the skins slip right off. Chef's tip: keep the stalks on; they hold the peppers together and make them easy to lift.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 9 oz fetacrumbled; usually animal rennet, or use a vegetarian feta-style cheese
- 2 tbsp Greek yoghurt
- ½ oz fresh flat-leaf parsleyfinely chopped
- ⅛ oz fresh mintfinely chopped
- ½ tsp chilli flakes
- 1 clove garliccrushed
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
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Method
0/6 doneStep 1: Heat the grill to high. Lay 8 long red Romano or Florina peppers on a tray and grill, turning, until blackened and blistered on all sides and soft.
15 minStep 2: Put them in a bowl, cover with a plate and leave to steam for 10 minutes, then peel off the skins with your fingers, keeping the stalks on. Make a slit down one side and scrape out the seeds.
10 minStep 3: Mash 9 oz feta with 2 tbsp Greek yoghurt, ½ oz fresh flat-leaf parsley, ⅛ oz fresh mint, ½ tsp chilli flakes and 1 clove garlic into a thick, spreadable filling.
Step 4: Heat the oven to 400°F (350°F fan). Spoon the filling into the peppers, close them over and lay them seam side up in a small oiled dish.
Step 5: Whisk 4 tbsp extra virgin olive oil with 1 tbsp red wine vinegar and drizzle over. Scatter with 1 tsp dried oregano.
1 minStep 6: Bake for 12–15 minutes, until the cheese is soft and just starting to ooze at the slit. Serve warm or at room temperature with the pan juices.
15 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 11 g
- Carbs
- 11 g
- Fat
- 23 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does piperies Florinis gemistes take?
- About 55 minutes in total: 25 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of feta?
- Goat's cheese or ricotta salata, same amount.
- What can I use instead of greek yoghurt?
- Plain yoghurt, strained for 15 minutes in a sieve.
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