Making a Meze: Feta-stuffed Peppers

Last week was hellishly busy and up until today, so has this week. That's a good thing because it means I'm making money, but by last Saturday I was a vegetable and that was my only break before today. All of which is by way of explaining why it's been so long since I posted something real here.

The killer last week was a meze party on Friday evening for 25. Meze is the Middle-Eastern name for what the Spanish call tapas and I spent all day Thursday and Friday making "small bites." The menu consisted of: 

Keftedes -- Greek meatballs
Marinated Lamb Kabobs
Hummus with pita and vegetables
Stuffed Peppers
Dolmades
Lemon-marinated Chicken Strips
Tuna-stuffed Deviled Eggs
Fried Kefalotyri (cheese)
Orange/Yogurt Cake

It was a good selection of dishes and, aside from the dolmades falling apart during cooking (which prompted a substitution of mushroom crostini) the prep went smoothly. Although there was plenty of food, no food came back on plates meaning everyone liked everything they ate and while there was a bit of food leftover, everything was tried.

Ordinarily when I do these affairs I don't have time to take photos, but I've been wanting to post the recipe for these stuffed peppers for a couple of years now. These little bites are not only delicious, but they're easy to make and as good at room temperature or cold as they are warm. Because of their ease and flexibility they're one of my favorite picnic foods in addition to being a great amuse Bouche. You can also substitute chèvre for the feta and use other herbs.

Feta-stuffed Peppers

3 ea lg. bell peppers (assorted colors)
6 oz feta chesse -- crumbled
1/2 ea lemon -- juiced
1/4 c minced red onion
3 tbsp minced fresh dill
1 ea egg -- beaten

Heat oven to 375F.

Stem the peppers and cut into eighths, top to bottom. Remove pith and seeds. Cut eighths in half cross-wise.

Mix all remaining ingredients in a small bowl with a fork, crushing any large chunks of cheese. Spoon about a tablespoon of the cheese mixture into each pepper segment and arrange on a baking sheet. Bake on the middle rack until cheese begins to brown - about 15 minutes.

Serve hot, warm, room temperature, or cold.

Kevin Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog,Seriously Good, is read by 75,000 cooks a month and in addition he writes a weekly column forSpot-Onand is the Guide for Cooking for Two at About.com.