PIPERIES GEMISTES – Poivrons farcis à la feta , recette grecque facile, et rapide

👉 La recette complète sur mon site ici :

PIPERIES GEMISTES ME FETA : Poivrons farcis à la feta

Dans cette vidéo, je vous montre comment préparer pas à pas les poivrons farcis à la feta, une recette grecque végétarienne simple, savoureuse et parfaite pour l’été ! Ces poivrons sont farcis d’un mélange onctueux à base de feta, graviera, yaourt à la grecque, menthe et origan. Un plat coloré et parfumé, à servir en entrée, à l’apéritif ou en accompagnement.

C’est une recette sans viande, rapide à réaliser et qui plaît à tous, 😉

N’hésitez pas à liker, commenter et partager cette vidéo avec vos amis et votre famille !
Bon appétit ! Kali orexi !

Ingrédients utilisés dans cette recette :
Poivrons rouges ou verts
Feta
Graviera râpée (ou autre fromage à pâte dure)
Yaourt à la grecque
Menthe fraîche
Origan
Pignons de pin (optionnels)
Huile d’olive
Crème de vinaigre balsamique
Poivre

📲 Si vous réalisez cette recette, taguez-moi sur les réseaux sociaux avec @cuisinealagrecque afin que je puisse repartager votre chef-d’œuvre !

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https://cuisine-a-la-grecque.fr/guide-moussaka/

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Cuisine à la Grecque
#cuisinealagrecque

Angélique de Cuisine à la Grecque

00:00 Introduction
00:50 Liste des Ingrédients
01:28 Étape 1: Préparer la farce
02:31 Conseil tis mamas
03:31 Etape 2: Préparer les poivrons
04:33 Le saviez-vous?

Feta-stuffed peppers, or pipéries gemistès me féta, are peppers stuffed with cheese, with mint for freshness, and optionally, a few toasted pine nuts for crunch. A recipe that smells of summer and is super easy to prepare. So let’s discover it without further delay. Yasas, this is Angélique, and I welcome you to Cuisine à la Grecque, the channel that will teach you how to cook Greek food step by step. In Greek, pipéries gemistès me féta simply means peppers stuffed with feta. So, as you can see, for this recipe, we’re going with a 100% cheese stuffing with feta, but also graviera and Greek yogurt. It’s a recipe that’s simple, quick, and suitable for vegetarians, and just talking about it makes me want to eat it. So let’s go straight to the list of ingredients, or pame, as we say in Greek. To make our gemistès me feta piperies, we’ll need: Four elongated red or green peppers , salt, pepper, 60g grated cheese, gravelara type, 300g feta cheese, 100g Greek yogurt, 10 mint leaves , a tablespoon of oregano (optional) For the crunch: two tablespoons of pine nuts. We’ll also need a little olive oil for the stuffing: about two tablespoons. For serving, we’ll also need two tablespoons of olive oil and balsamic vinegar cream. I welcome you to my kitchen where we’re ready to start the first step, which will consist of preparing the stuffing. We’ll start with the mint leaves. We’ll chop them. What I did to make it easier is that I stacked them. Like this, I cut them all at the same time. Chopped mint, we’ll already pour it into the salad bowl. Since we’re on the herbs, we’ll also add the oregano, the Greek yogurt I’ll mix a first time to integrate my herbs. Optional, you can add pine nuts if you like crunch. It will give a little crispy side under the tooth when we eat the pepper. I had previously toasted them in the pan, it enhances the flavors. They just need to become a little golden. We’ll also add a little olive oil, about two tablespoons. I do a little by feel. We’ll then move on to the feta. We’ll crumble it. So I think you’re starting to know me, I’m going to do this by hand, the old-fashioned way. So I’m going to crumble it with my fingers. If you prefer not to do it with your fingers, you can also crush it beforehand on a plate with a fork. It’s a little less messy. Let’s move on to the last cheese: graviera. And if you don’t have any, no need to make a big deal out of it! My mother has a tip to give you to help you out. Mom, it’s your turn: “If you don’t have graviera, you can use another melting cheese that has flavor, like provolone or mozzarella.” Thanks, Mom. So we add the grated cheese, graviera or another one depending on what you have. We’ll also take the opportunity to pepper while we’re at it. We won’t add salt, because feta is a cheese that is already quite salty. We’ll mix everything together so that the mixture is smooth and creamy. If you ever feel like your dough is a little too compact, you can also add a little olive oil at this stage. For the stuffing, also know that there are variations that also include other ingredients, for example garlic, onion, fresh parsley or even bukovo (chili flakes) for a slightly spicier touch. So don’t hesitate to customize it according to your desires. As I always say: your kitchen, your rules. Besides, if you added a little personal touch to your stuffing, you can also tell me in the comments, I’d be curious to discover it. We’re going to taste it to check the seasoning. We’re good. So we can already move on to the second step, which will consist of preparing the peppers. But first, I’m going to preheat my oven to 180°. So I’m going to show you the strategy. It’s super easy. The first thing you’re going to have to do is make a slit. This is where we’re going to put the stuffing. And then, we’re going to cut the top a little bit, but not completely. In fact, what we want is to be able to move it for more flexibility, but we still want to keep it attached so we can close it properly during cooking. Once that’s done, you see, what’s more, we can open the pepper super easily, and you just have to retrieve the inside—the little filaments and the seeds—to empty it. Like that, it’s done in 10 seconds flat. I just rinsed it to remove the last little seeds and we’re ready. We repeat the operation with the next three peppers. Let’s show you one last one so you can master the technique. We cut a slit all the way through the pepper. We’re going to cut the top off, but not completely. Then we’re going to open it at the incision, and there we’re going to simply remove the seeds and filaments inside. And if there are still a few small seeds, you can simply rinse them out. A few words about the peppers, since they’re the star ingredients in this recipe. Regarding the shape, I recommend using elongated peppers. This will make it easier to spread the filling, but also to stuff them. Regarding the color, you can choose the color you want. You can use red or green ones. The main difference is that the red ones are generally a little sweeter. In Greece, it’s customary to use red Florina peppers for this recipe. These are long, elongated peppers that come from northern Greece, from Florina itself, hence their name. What you can also do for a more visually aesthetic presentation is to alternate between red and green peppers. And now that you’ve become pepper masters, we’re going to be able to stuff them. And to do this, we’re going to use a spoon. We’re going to open each of the peppers and, using a spoon, we’re going to spread the stuffing among them. We’re going to try to do this as evenly as possible so that there’s some everywhere. So, in terms of stuffing, I had just enough to stuff my four peppers. If you have any left over, because it also depends on the size of the peppers, you can also use it to stuff other vegetables, for example, or buy a spare pepper. That way, if you have any left over stuffing, you can stuff a 5th one. Little bonus tip: if you’re afraid the stuffing will leak out because you put a little too much, you can simply seal your peppers with a toothpick. This one, for example, is a little more stuffed. So we’re going to give it a little safety seal. And there you have it, that’s it. Next, head to the dish: we’re going to oil it and then we’re going to place our peppers one by one and side by side. We’re going to add a little more oil on top. Ah, this story smells like sunshine! All that’s left to do is bake for 30 minutes. Just wait until the peppers are tender and lightly browned. Here we go! 30 minutes is more than enough time to give you time to subscribe to the channel. So I encourage you to do so if you haven’t already. This will allow you to be notified of all the future recipes that I publish, and it will help the channel grow. It’s ready! This looks so delicious! The peppers and feta are nicely browned on top, the pepper has become tender, and as you can see, the toothpick trick worked well because the feta was better held inside. Come on, let’s make a small plate or even a large plate. We’ll place them one by one on the plate. So you can eat this dish hot, cold or warm, depending on your preferences. And it can actually be used for many occasions. You can serve it as a starter, mezze as a gourmet side dish with grilled meats, or even for dinner with a salad. You’re spoiled for choice. Come on, let’s remove the little toothpicks anyway so we don’t make a mistake and eat them on the go. Now we can move on to the finishing touches. We’ll add a drizzle of olive oil, a little balsamic cream, a little mint for color and freshness, and why not a last little touch of toasted pine nuts for even more crunch. Just seeing that makes my mouth water. Look at that! We end up with a pretty, colorful plate. Mission accomplished and successful! So all that’s left for me to wish you is one thing: bon appétit! So, where are we going to start? Come on, this one, I’ll bring it a little closer… It’s melting. We have the cheese that adds a little creamy side, we have the mint that adds its little touch of freshness, the pine nuts that add crunch… Try it, you’ll love it! Our recipe is already coming to an end. If you liked it, don’t hesitate to let me know, in particular by clicking on the little thumbs up just below the video. If you want to find the details of this recipe in writing to remake it at home, nothing could be easier: just click on the link in the description. It will take you to my website cuisine-a-la-greque.fr where you can download this recipe, many others, and also my free moussaka guide with all its secrets to success. If you want to discover other recipes in the same style, I invite you to click on the video that is now displayed: it is the recipe for Kolokythokeftedes or zucchini fritters. On that note, I say kali orexi to you and see you soon for another Greek recipe!