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Stuffed Peppers With Feta, Pecans and Cherry Tomatoes - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Stuffed Peppers With Feta, Pecans and Cherry Tomatoes

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  • Stuffed Peppers With Feta, Pecans and Cherry Tomatoes

    Stuffed Peppers With Feta, Pecans and Cherry Tomatoes

    Our dry, hot summer here in the Midwest produced a bumper crop of peppers of all shapes and sizes. You couldn’t swing Wilbur Scoville around at my farmers market without knocking over an overflowing bin of banana peppers or scattering a pile melrose peppers across the grass. This recipe is a simple late-summer side dish I concocted to make use of the bounty. I used round of Hungary peppers here, which look sort of like small, squat, deeply ridged red bell peppers. They have a deep, sweet flavor, like red bell pepper concentrated. If you can’t find them, substitute pimento peppers or small red bell peppers – but you will probably need more stuffing to fill them.

    7 round of Hungary peppers, or small red bell peppers
    1/2 C pecans
    6 oz feta cheese, preferably goats’ milk
    1 C quartered cherry tomatoes
    1 T fresh chopped parsley
    1 T olive oil
    salt and black pepper to taste

    Cut the tops off the peppers as if you’re carving a pumpkin. Use your fingers or a spoon to remove the seeds and ribs from inside the peppers.

    While you are cleaning the peppers, place your pecans in a dry skillet and toast in your wood oven, tossing occasionally, until fragrant, about 5 minutes. Remove and allow to cool. Break the feta into small chunks and place in a bowl. Add the cherry tomatoes, parsley and olive oil. Roughly chop the pecans and add them to the mixture. Season with salt and pepper to taste. Stir well to combine.

    Stuff the mixture into the cavities of the peppers up to the top. Transfer your peppers to a baking dish and cover tightly with foil. Bake in your wood oven until the peppers are just beginning to get tender, about 10-15 minutes depending on the temperature of your oven. Remove the foil and allow the peppers to continue cooking until the filling is bubbly and golden brown on top. Remove from the oven and serve. I really can’t think of much this wouldn’t taste good alongside, from burgers to bass, so go ahead and make some the next time you’ve got your oven fired up, no matter what else is on the menu.

    Originally posted in the Forno Bravo Community Cookbook: Forno Bravo Community Cookbook - Stuffed Peppers With Feta, Pecans and Cherry Tomatoes

  • #2
    Re: Stuffed Peppers With Feta, Pecans and Cherry Tomatoes

    Sounds yummy! I will definitely try this recipe and will bring it to our family potluck this weekend.

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