Fried Small Peppers Filled With Feta and Quinoa

1. 1

   Roast the peppers over a flame or under the broiler until charred.

2. 2

   Place in a bowl, cover tightly and allow to cool.

3. 3

   Remove the skins and wipe the surface with paper towels.

4. 4

   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.

5. 5

   Open the peppers up on your work surface.

6. 6

   In a medium bowl beat together the egg yolk and the feta until amalgamated.

7. 7

   Add the quinoa or the bulgur and the chopped herbs and stir together.

8. 8

   Season with pepper (theres plenty of salt in the feta).

9. 9

   Place a spoonful of filling down the middle of each pepper and fold the sides in over the filling, overlapping the edges.

10. 10

    Heat the oil over medium heat in a wide skillet.

11. 11

    Place the flour on a plate.

12. 12

    Lightly dredge the peppers in the flour.

13. 13

    Fry the peppers gently until nicely browned, 3 to 4 minutes on each side.

14. 14

    Use tongs to turn them.

15. 15

    Drain on paper towels.

16. 16

    Serve hot, warm or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.