Labneh-Stuffed Peppers with Feta and Pistachio
(from Lucianolinda’s recipe box)
Labneh is a Mediterranean and Middle Eastern cheese made by salting and straining yogurt to remove most of the whey. It is rich, thick and creamy like cream cheese, but slightly tangy like yogurt.
Source: Arkansas Democrat Gazette- Kelly Brant
Serves 4 peopleCategories: appitizers
Ingredients
- to make Labneh:
- 4 cups whole milk or low-fat yogurt with no additives or stablizers
- Generous pinch of salt.
- 2/3 cup Labneh
- 1/3 cup crumbled feta
- 3 Tbsp. finely chopped pistachios
- 2 tsp. finely chopped mint
- Generous grind black pepper, to taste
- Dash ground red pepper (cayenne)
- salt, to taste
- 4 Italian sweet peppers OR 2 small regular red bell peppers
- 2 Tbsp. olive oil
- Warm flat bread such as pita or naan, for serving
Directions
- To make the Labneh, Mix milk or yogurt and generous pinch of salt together will.
- Line a fine mesh sieve with several layers of cheese cloth. Strain yogurt in prepared sieve for 36 to 48 hours in refrigerator. Squeeze out any remaining liquid.
- In a medium bowl, combine the Labneh, feta, pistachios, mint, black pepper and red pepper. Taste and season with salt, if necessary; set aside.
- Using a sharp paring knife, cut around the stem of each pepper. If using regular bell peppers, reserve stem. using the knife, loosen and remove the seeds and membranes. Fill each pepper cavity with cheese mixture. If using regular bell peppers, replace stem and secure with a wooden pick.
- In a skillet just large enough to hold the peppers, heat olive oil over medium heat. Add peppers, partially cover, and pan-fry turning occasionally, until pepper skins are blistered and beginning to char and filling is hot, about 7 minutes total.
- Serve with warmed flat bread.