FRIED SMALL PEPPERS FILLED WITH FETA AND QUINOA

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Fried Small Peppers Filled With Feta and Quinoa image

The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent in Croatia. The peppers that are traditionally used for this are small, thin-skinned green peppers that taper to a single tip. These aren't easy to find locally, but I have recently found "baby bell peppers" that are the perfect size for this. I also make these stuffed peppers with Anaheims, which are spicy. The authentic filling is made with feta, herbs and egg only, but I decided to introduce some quinoa or bulgur to stretch the filling and make the peppers more substantial.

Provided by Martha Rose Shulman

Categories     appetizer, side dish

Time 30m

Yield 8 servings as an hors d'oeuvre or 4 as a side dish

Number Of Ingredients 8

8 small sweet peppers, either baby bell or Italian peppers, about 1 pound
1 egg yolk
3 ounces feta, crumbled (about 3/4 cup)
1/2 cup cooked quinoa or bulgur
2 tablespoons finely chopped fresh parsley or mint
Freshly ground pepper
2 tablespoons unbleached all-purpose flour
2 to 3 tablespoons sunflower or grapeseed oil, as needed

Steps:

  • Roast the peppers over a flame or under the broiler until charred. Place in a bowl, cover tightly and allow to cool. Remove the skins and wipe the surface with paper towels.
  • With the tip of a paring knife, make a lengthwise slit down the middle of each pepper and carefully pull out the seeds and membranes and remove the stems and seed pods at the top. Open the peppers up on your work surface.
  • In a medium bowl beat together the egg yolk and the feta until amalgamated. Add the quinoa or the bulgur and the chopped herbs and stir together. Season with pepper (there's plenty of salt in the feta). Place a spoonful of filling down the middle of each pepper and fold the sides in over the filling, overlapping the edges.
  • Heat the oil over medium heat in a wide skillet. Place the flour on a plate. Lightly dredge the peppers in the flour. Fry the peppers gently until nicely browned, 3 to 4 minutes on each side. Use tongs to turn them. Drain on paper towels. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 135 milligrams, Sugar 3 grams

Dan Gettings
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What a great recipe! I've made these peppers several times now and they are delicious. I love how easy they are to make and that I can customize them to my own taste.


Yabesh Rai
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I've made these peppers several times now and they are always a hit! They are so easy to make and can be tailored to your own taste preferences. I like to add a bit of chopped sun-dried tomatoes and olives to mine.


Gabriel Perdigao
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These peppers were amazing! I loved the combination of the sweet peppers, salty feta, and fluffy quinoa. I will definitely be making these again.


Anas Balouch
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I was really excited to try this recipe but was disappointed with the results. The peppers were soggy and the filling was bland. I think I will stick to my usual stuffed pepper recipe.


Adelina Lopez
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I've made these peppers several times now and they are always a hit! They are so easy to make and can be tailored to your own taste preferences. I like to add a bit of chopped sun-dried tomatoes and olives to mine.


ICT computer tricks and knowledge Computer
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These peppers were delicious! The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again.


Caitlyn Graves
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I tried this recipe and it was a disaster. The peppers were overcooked and the filling was bland. I would not recommend this recipe.


Saras - X
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What a great recipe! I've made these peppers several times now and they are delicious. I love how easy they are to make and that I can customize them to my own taste.


Equin3 Maisi3
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I've made these peppers several times now and they are always a hit! They are so easy to make and can be tailored to your own taste preferences. I like to add a bit of chopped sun-dried tomatoes and olives to mine.


Malik sammer
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These peppers were amazing! I loved the combination of the sweet peppers, salty feta, and fluffy quinoa. I will definitely be making these again.


Rana Mahamud
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I was really excited to try this recipe but was disappointed with the results. The peppers were soggy and the filling was bland. I think I will stick to my usual stuffed pepper recipe.


Habib Ff
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These peppers were delicious! The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again.


Ababil Khan
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I've made these peppers several times now and they are always a crowd-pleaser. They are so easy to make and can be tailored to your own taste preferences. I like to add a bit of chopped sun-dried tomatoes and olives to mine.


ahmed atia
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These peppers were a hit! I made them for a party and they were gone in minutes. Everyone loved the combination of the sweet peppers, salty feta, and fluffy quinoa. I will definitely be making these again.


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