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Charred Peppers with Feta Dipping Sauce

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

 

Hands-on time 20 mins
Total time 25 mins
Yield Makes 4 servings
Look for a colorful assortment of baby sweet peppers in the produce section of your local grocer. Hold them by the stems while dipping.

Ingredients

  • 1/4 cup crumbled feta cheese
  • 1/4 cup Greek yogurt
  • 1 green onion, minced
  • 2 teaspoons chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 (8-oz.) package assorted mini sweet peppers
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice

How to Make It

  1. Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Whisk together feta cheese, yogurt, minced green onion, mint, 2 Tbsp. fresh lemon juice, and 2 Tbsp. extra virgin olive oil in a small bowl. Stir in salt and pepper to taste. Let stand at room temperature until ready to use. Toss mini sweet peppers with 1 Tbsp. oil; sprinkle with desired amount of salt. Cook peppers in hot skillet over medium-high heat, turning occasionally, 8 minutes or until charred and slightly wilted. Transfer peppers to a plate; drizzle with 2 Tbsp. fresh lemon juice. Serve with feta mixture.

  2. Note: We tested with Pero Family Farms Mini Sweet Peppers.