Sounds interesting...would like to try with Jalapenos. Magazine shows all reviews with 5 stars!more
10 3"–4" Fresno chiles or six 4"–5"
9 oz. feta, crumbled
2 tbsp. extra-virgin olive oil
2 tbsp. Greek yogurt
1 tbsp. minced fresh parsley
1⁄2 tsp. lemon zest
1⁄4 tsp. dried oregano
2 egg yolks
Kosher salt and freshly ground black pepper,
1⁄4 cup grated Parmesan cheese
1. Arrange a rack 6" from the broiler element and set oven to broil. Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool. 2. In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the feta filling; transfer to an aluminum foil--–lined baking sheet; chill for 30 minutes. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.