Fried Small Peppers Filled With Feta and Quinoa

• 8 small sweet peppers, either baby bell or Italian peppers, about 1 pound
• 1 egg yolk
• 3 ounces feta, crumbled (about 3/4 cup)
• 1/2 cup cooked quinoa or bulgur
• 2 tablespoons finely chopped fresh parsley or mint
• Freshly ground pepper
• 2 tablespoons unbleached all-purpose flour
• 2 to 3 tablespoons sunflower or grapeseed oil, as needed

1. Roast the peppers over a flame or under the broiler until charred.
2. Place in a bowl, cover tightly and allow to cool.
3. Remove the skins and wipe the surface with paper towels.
4. With the tip of a paring knife, make a lengthwise slit down the middle of each pepper and carefully pull out the seeds and membranes and remove the stems and seed pods at the top.
5. Open the peppers up on your work surface.
6. In a medium bowl beat together the egg yolk and the feta until amalgamated.
7. Add the quinoa or the bulgur and the chopped herbs and stir together.
8. Season with pepper (theres plenty of salt in the feta).
9. Place a spoonful of filling down the middle of each pepper and fold the sides in over the filling, overlapping the edges.
10. Heat the oil over medium heat in a wide skillet.
11. Place the flour on a plate.
12. Lightly dredge the peppers in the flour.
13. Fry the peppers gently until nicely browned, 3 to 4 minutes on each side.
14. Use tongs to turn them.
15. Drain on paper towels.
16. Serve hot, warm or room temperature.

sweet peppers, egg yolk, feta, quinoa, parsley, freshly ground pepper, flour, sunflower

Taken from cooking.nytimes.com/recipes/1015228 (may not work)