Like their bell pepper cousins, Italian sweet peppers provide vitamin A, essential for healthy skin, teeth and eyes.
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 spoon—a baby spoon, ideally—stuff 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.
Recipes adapted with permission from the publisher, Houghton Mifflin Harcourt, from "Yogurt Culture" by Cheryl Sternman Rule. Copyright © 2015