Peppers sweet, spice, small, big all are part of the Capsicum family, which is a genus of plants from the nightshade family (Solanaceae), native to Mexico, and now cultivated worldwide. Some of the members of Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chili pepper, red or green pepper, or just pepper in Britain and the US; the large mild form is called bell pepper in the US, capsicum in Australian English and Indian English, and paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit). The original Mexican term, chilli (now chile in Spanish) came from Nahuatl word chilli or xilli, referring to a huge Capsicum variety cultivated at least since 3000 BC, according to remains found in pottery from Puebla and Oaxaca.
I have extensively talked about the capseicin the major contributors to the heat of those peppers. In the blog today we will just, one recipe which has greek origin, and I am proud to say that is all my creation. The whole idea in the present recipe is to pair the opposite flavors and textures. So we will pair the sweetness of the peppers with the saltiness and the sourness of the feta cheese, the heat and the spice of the chili peppers with the fruity aromas of the large peppers and finally the creamy feeling with the crisp exterior.
We will stuff the peppers with cheese basically. So first let ‘s talk about the ingredients.
- 1 lb of small sweet peppers of various colors. You can find them usually in the organic section of the local megamart. You can use the larger but you will need awfully large number of filling.
- 1 lb of feta cheese
- 1 cup of drained full fat yogurt
- 1 small serano pepper
- 1 egg
- 1 roasted red pepper
- 2 cloves of garlic
- 1 small onion
- 2 tsp chopped dill
- white pepper
- olive oil.
- Fresh herbs, oregano, parsley etc.
Chop the garlic and the onion in a food processor finely. Add the 3/4 of the feta cheese and blend. Add about 1-2 segments of the sweet peppers in the brain. Blend well. The mix will turn a nice light orange color. Remove the mix from the blender in a bowl and add the serano chili finely chopped, after removing the seeds and the membrane that contains most of the capseicin. Stir them in and finally add the 1/2 cup of the yogurt, a couple of tsp of olive oil and the 2 eggs and mix. Stir in the last part of the feta after you crumble it.
Now take the small peppers and with a thin perry knife, cut the top and empty the seed, without breaking the peppers. Fill them with the mixture only a little below the top. Arrange them vertically in a baking dish by leaning them against the side of the dish. Cover them up with the top part, brush them with olive oil and bake for 20 min at 375 F or till the peppers start turning brown. Mix the yogurt, with some olive oil. Add salt and white pepper and the chopped dill. take a plate and make a little bed of the sauce and place up to three peppers on top. Sprinkle with some fresh oregano and parsley.