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GreekAuthentic Cuisine

Piperies Florinis Gemistes

Serves 4 to 6 Appetizer vegetarian, Appetizers

Piperies Florinis Gemistes

Piperies Florinis Gemistes finds its roots in northern Greece, where the generous use of olive oil and a touch of lemon define the cooking style of the region. This dish, a staple in Greek homes, is lovingly prepared without the constraints of exact measurements, reflecting the intuitive nature of family cooking. Each pepper is a small celebration, filled with the essence of Greek simplicity and tradition.

The result is a harmonious blend of flavors, where the sweet Florina peppers embrace the creamy, tangy feta. A drizzle of olive oil enhances the richness, while a sprinkle of oregano and a pinch of fine sea salt bring everything together. The peppers should be tender, offering a gentle bite, with a satisfying balance of saltiness and herbaceous notes. Enjoy them warm, as a beloved part of a Greek meal.

Ingredients

  • 8Florina peppers — roasted
  • 200 gfeta
  • 2 tbspolive oil
  • to finishoregano
  • to tastefine sea salt

Method

  1. Begin by washing and drying the 8 Florina peppers thoroughly. Cut a small slit along the side of each pepper to create a pocket, being careful not to cut all the way through. This will allow you to stuff them without the filling spilling out.
  2. Crumble 200 g of feta cheese into a bowl, ensuring the pieces are small enough to fit into the peppers. Add a pinch of fine sea salt to taste, keeping in mind that feta is already salty. Mix well to ensure the salt is evenly distributed.
  3. Stuff each pepper with the feta mixture, using your fingers to gently press the cheese into the pocket. Be careful not to overfill, as the cheese will expand slightly when heated.
  4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, place the stuffed peppers in the skillet, slit side up. This will prevent the cheese from leaking out during cooking.
  5. Cook the peppers, turning occasionally, until their skins are blistered and slightly charred, about 10-15 minutes. The peppers should be tender to the touch, and the cheese inside should be warm and slightly melted.
  6. Once the peppers are cooked, remove them from the skillet and place them on a serving platter. Drizzle with a bit more olive oil if desired, and sprinkle with oregano to finish. Serve immediately, allowing the flavors to meld together as they cool slightly.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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