Cheese-Stuffed Peppers

[QSis]

I adapted this from one of Diane Kochilas' recipes (her show is My Greek Table and I may buy her first book). https://www.dianekochilas.com/feta-stuffed-roasted-peppers/

I used my own peppers, variety "Carmen", which were the perfect size. I think Diane used Anaheims, which I will do when I make this again after garden season is over.

Diane used feta and put it in a pastry bag. Forget that! I had some large shredded Mexican blend cheese and some Boursin, and made 2 of each, just stuffing them with my fingers. Drizzled with EVOO. I could have sworn she splashed a little white wine on hers when I watched the show, but it wasn't in the recipe. Broiled them for 8 minutes, then roasted them for 8 more minutes at 325 degrees.

Absolutely delicious! I can't choose which stuffing I loved more, they were both delicous!

Lee

 

[lilbopeep]

Looks great!

I looked at the recipe and the “Note” popped out.

Quoted from https://www.dianekochilas.com/feta-stuffed-roasted-peppers/

“NOTE: These feta-stuffed roasted peppers pair well with white wine, namely with a Savatiano from Attica. Attica Savatiano has a bright straw yellow color with greenish highlights and aromas of medium intensity, drupes, and white flowers and with unique herbal notes. Its rich, intense taste and moderate acidity provide flavor balance and a long finish.”