Charred market peppers with pickled feta from Cooking for Good Times: Super Delicious, Super Simple (page 17) by Paul Kahan and Rachel Holtzman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mint tea bags or dried mint for mint sprigs, and red wine vinegar for sherry vinegar. See recipe for chile suggestions.

  • jenmacgregor18 on March 09, 2023

    I don't remember if I cooked the peppers in a skillet last time or not. But based on this experience, I would just roast/char them all under the broiler in the future on a sheet pan. It took 3 batches in the skillet to get them all done. And there was really a lot of smoke. I had the vent on full and had to prop the door open. But they do taste good.

  • jenmacgregor18 on October 29, 2019

    Very addictive. I could make a meal out of this alone. I used mixed bell peppers & hungarian wax peppers. Note: Feta needs to marinate for at least 1 hour ahead of time. Because I'm lazy and there's already vinegar added to the peppers, next time, I may not pickle the feta; but just add to the peppers and vinegar, mint & aleppo to taste.

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