Look for a colorful assortment of baby sweet peppers in the produce section of your local grocer. Hold them by the stems while dipping.

Recipe by Southern Living October 2014

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Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary test

hands-on:
20 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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