Produce Scouting at Union Square Greenmarket
The Union Square Greenmarket has been such an amazing resource during quarantine. I go almost every Saturday to pick up fresh veggies, drop off scraps for compost, and people watch.
While I usually have a few specific items in mind when I go, I also keep an eye out for anything that looks particularly ripe and tasty-looking. It is fun to leave room for a bit of spontaneity. I feel like I’m on own imaginary episode of Chopped: once a particular delicacy strikes my fancy, I challenge myself to create a dish with it.
Picking out items that look the freshest and ripest as a starting point actually has a number of health benefits. Food that is in season is nutrient-packed. It is likely sourced locally, lowering its carbon footprint. As an added bonus, the price of the food tends to bit lower due to the abundance of supply.
The Decision: Stuffed Peppers
While strolling through the market this past Saturday, I couldn’t keep my eyes off of the golden, glossy peppers that I kept seeing in various stalls. I scrolled through my mental Rolodex (dated reference!) to think of a fun way to cook with them. I was inspired by the delicious piperies me tyri (peppers with cheese) I had while I was on vacation in Greece a few years back. It is a simple yet spectacular dish, one which blends the mellow tenderness of the oven roasted peppers with the salty crumbly tang of the greek cheeses.
I decided to let my intuition guide me in terms of the recipe. I’ve been feeling strong lately in terms of my cooking skills thanks to #quarantine and recently completing Sakara Life’s 10-Day Reset.
My recipe is below! I intentionally used feta made from sheep and goat’s milk that I got from Whole Foods and pecorino romano because sheep and goat cheeses tend to be easier on the digestive system. Feel free to substitute the pecorino romano for kefalotyri, its greek equivalent.
It is a beautiful dish as you’ll see below, especially when topped with delicious ripe tomatoes. This is a great option for entertaining without putting in too much work in the kitchen. The vibrant colors will add visual appeal to any tablescape, and signal the presence of minerals and nutrients such as Vitamins A, B6 and C.
I like a bit of heat, so the filling is a bit spicier than what you would find at your average greek restaurant. To make it milder, reduce or omit the chili flakes in the feta mixture.
The olive oil from the feta mixture will seep out during the cooking process into the pan. In the past, I have used it as a dip for crusty bread. I would highly recommend it!
The Recipe
AuthorAzeezah GoodwinCategoryDinner RecipesDifficultyBeginnerMake these delicious cheese-stuffed peppers with cherry tomatoes to impress your guests!
Mash filling ingredients by hand in a bowl or mix in a blender or food processor. The consistency should be very thick. Add small amounts of olive oil gradually if necessary.
Cut off the tops of the peppers and remove the seeds. Spoon filling into the peppers or pipe into peppers using a pastry bag. Replace the tops of the peppers once filled.
Mix all topping ingredients excluding the fresh cilantro. Place filled peppers in oven-safe container and top with cherry tomato mixture. Bake in the oven at 350 degrees for 20 minutes.
To brown, broil for 1-2 minutes in the oven. Remove from oven and top with fresh cilantro.
Ingredients
Directions
Mash filling ingredients by hand in a bowl or mix in a blender or food processor. The consistency should be very thick. Add small amounts of olive oil gradually if necessary.
Cut off the tops of the peppers and remove the seeds. Spoon filling into the peppers or pipe into peppers using a pastry bag. Replace the tops of the peppers once filled.
Mix all topping ingredients excluding the fresh cilantro. Place filled peppers in oven-safe container and top with cherry tomato mixture. Bake in the oven at 350 degrees for 20 minutes.
To brown, broil for 1-2 minutes in the oven. Remove from oven and top with fresh cilantro.
Notes
Let me know how you like it! Drop a comment below.
