Kosher salt, optional, and freshly ground black pepper
8 ounces Italian sweet peppers (4 large or 6 medium), any color
2 tablespoons extra-virgin olive oil
Warm pita, for serving
Calories per serving 224
Fat per serving 17g
Saturated fat per serving 6g
Cholesterol per serving 28mg
Fiber per serving 2g
Protein per serving 5g
Carbohydrate per serving 8g
Sodium per serving 134mg
Iron per serving 1mg
Calcium per serving 122mg
How to Make It
1. In a medium bowl, blend labneh, feta, 2 Tbsp. chopped pistachios and chopped mint with a fork. Taste, seasoning lightly with salt if necessary (some feta is very salty) and plenty of pepper.
2. Slide a paring knife around stem of each pepper and discard. Using knife, loosen and discard seeds. (You can also gently bang pepper upside down on a cutting board to dislodge them.) With your smallest spoona baby spoon, ideallystuff each pepper with filling to the top.
3. In a large skillet, heat oil over medium-high heat until very hot but not smoking. Add peppers, laying them on their sides. Partly cover skillet and pan-fry peppers on all sides, turning carefully, until filling oozes and skins char and begin to blister, about 6 minutes.
4. Arrange peppers on a platter. Mince remaining 1 Tbsp. pistachios and mint leaves together and sprinkle over peppers to garnish. Serve warm with plenty of pita.