Peppers Stuffed with Feta

 

I wasn't supposed to be home this weekend. I was supposed to be up in Ohio visiting my Dad and my friends, but you know...the ruiner of all things caused problems, yet again.

This past Wednesday I got a sore throat. I thought it was allergies, but wanted to be responsible so I searched high and low for a rapid covid test. I couldn't find anything. Nothing. Nada. I finally found a place that would do a rapid test Thursday night. They were supposed to get me results within hours. That didn't happen. Then results were supposed to come in 12-24 hours. That didn't happen either.

Long and short of the story, I couldn't get results in time to leave when I needed to. When the results finally came back they were negative. It was allergies. I should've went, but I just couldn't risk my Dad and his wife getting sick so I stayed home. Covid is now enemy #1 in my house. The ruiner of all things! I realize my attitude isn't healthy and also that it has everything to do with perception. So many people have it worse than I do with Covid, but I am literally at the end of my rope with it. There is just no end to it. What is the endgame? Does an endgame exist?

I binged five episodes of Nine Perfect Strangers on Hulu and I ate several of my son's chocolate bars that he's selling for a fundraiser. I stayed in my pjs. I read books. I ate ramen noodles. I cursed. I was mad at the world.

I couldn't muster energy for any elaborate blog posts, but I have been wanting to make Tessa's Peppers Stuffed with Feta for a super duper long time, so I went with it. This was a recipe I could handle. 

Simply cut the tops off the baby bell peppers, clean out the seeds, stuff with feta, put the caps on and saute in olive oil with some oregano. Less than 10 minutes and I am actually eating the first healthy thing I've ate all weekend. These little peppers are addictive and colorful and a great vehicle for one of my favorite cheeses of all time: feta. They are so pretty and they definitely put a smile on my face for awhile. I highly recommend them if you need to smile, too!

Now I'm headed back to my chair. I've decided I need a dartboard. In the center of the board is going to be a new bullseye: an image of spiky fuzzy ball that we've all come to hate. For the first time in my life, I just might hit the target!

 

Peppers Stuffed with Feta

{Piperies Yemistes Me Feta}

Adapted from Food From Many Greek Kitchens

Serves 4

4 small red and green sweet peppers, about 4 inches long

7 ounces feta

1 tablespoon olive oil

1/2 teaspoon dried oregano, optional (or fresh)

Cut the tops off the peppers and carefully remove the seeds, keeping the peppers whole. Crumble the feta and stuff tightly into the peppers, then replace the tops. Heat the olive oil in a skillet and saute the peppers over high heat (propping the peppers up against the sides of the skillet so the filling doesn't ooze out), gently turning them over, until they are lightly browned on the outside, and the feta is melted a bit but not running out (the hats may fall off, but replace when serving). Serve whole or cut into thick slices, with the oregano crumbled over the top, if desired.

 

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