Peppers with Feta

What you’ll need:
- 10 3-4 inch Fresno chiles or six 4-5 inch Anaheim chiles
- 9 oz. of feta, crumbled - substitute with reduced-fat feta if you like
- 2 Tablespoons of extra-virgin olive oil
- 2 Tablespoons of Greek yogurt
- 1 Tablespoon of minced fresh parsley
- 1/2 tsp. of lemon zest
- 1/4 tsp. of dried oregano
- 2 egg yolks - Kosher salt and freshly ground black pepper, to taste
- 1/4 cup of grated Parmesan cheese

What to do:
1. Arrange your oven rack about 6" from the broiler element and turn oven on to broil. Put the peppers on a baking sheet and broil, turning once, until they turn soft, about 5 minutes. Then, transfer the peppers to a rack to cool.

2. In a large bowl, using a hand mixer, whip the feta, oil, yogurt, parsley, zest, oregano, and egg yolks. Season the mixture with salt and pepper.

3. Back to the peppers. After they have cooled, make a lengthwise cut from the stem to the tip of each pepper and scoop out the seeds and ribs. Next, stuff each pepper with the feta mixture.

4. Transfer the stuffed peppers to a foil-lined baking sheet (you can use parchment paper instead if you like). Chill the peppers for about 30 minutes. Then, sprinkle the peppers with the grated cheese and broil until the cheese becomes golden brown and bubbly - usually for about 5-6 minutes. Don't walk to far away - as the cheese can start to burn quickly at the end.

Transfer those yummy peppers with feta to a pretty serving platter and serve 'em up hot. This lovely recipe makes 4-6 servings.

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Easy Appetizer Recipes (http://www.easy-appetizer-recipes.com)