Grilled banana peppers (yellow wax peppers) with feta are one of the most effortlessly impressive things you can put on a summer table. The high heat of the grill chars and blisters the pepper skins, creating a smoky, slightly sweet flavor that is completely different from raw banana peppers. The natural sugars caramelize at the edges while the flesh becomes tender and silky inside. Crumbled feta melts slightly over the warm peppers and adds a salty, creamy contrast that is absolutely perfect. A drizzle of good olive oil and a scatter of fresh herbs complete the dish. Serve as a side dish, appetizer, or as part of a mezze spread alongside pita and hummus.

Ingredients

• 10 whole banana peppers
• 1 cup crumbled feta cheese
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh oregano or parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• Black pepper to taste
• Lemon wedges for serving

Directions

1. Preheat grill to medium-high heat.
2. Toss whole banana peppers with one tablespoon of olive oil.
3. Place peppers directly on the grill grates.
4. Grill for 8 to 10 minutes, turning occasionally, until peppers are charred and blistered on all sides.
5. Remove from grill and arrange on a serving platter.
6. While peppers are still hot, make a slit down the center of each and open slightly.
7. Combine feta, remaining olive oil, lemon juice, garlic, and red pepper flakes in a small bowl.
8. Spoon the feta mixture generously over and into the grilled peppers.
9. Sprinkle with fresh oregano or parsley.
10. Season with black pepper and serve with lemon wedges.

Tips and variations

• Add a drizzle of honey over the feta for a sweet and savory contrast
• Stuff the peppers with the feta mixture before grilling for a different presentation
• Use goat cheese in place of feta for a creamier, tangier option
• Add chopped Kalamata olives to the feta mixture for extra brininess
• These peppers are equally delicious served at room temperature

Nutritional information (per serving, serves 4)

• Calories: 190
• Fat: 16g
• Carbohydrates: 6g
• Fiber: 2g
• Sugar: 3g
• Protein: 7g
• Sodium: 480mg

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