Like their bell pepper cousins, Italian sweet peppers provide vitamin A, essential for healthy skin, teeth and eyes.

Cheryl Sternman Rule
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Recipes adapted with permission from the publisher, Houghton Mifflin Harcourt, from "Yogurt Culture" by Cheryl Sternman Rule. Copyright © 2015

Nutrition Facts

224 calories; fat 17g; saturated fat 6g; cholesterol 28mg; fiber 2g; protein 5g; carbohydrates 8g; sodium 134mg; iron 1mg; calcium 122mg.