Roasted peppers stuffed with ricotta and feta cheese
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When I lived in Israel, almost 40 years ago, I was lucky to have a home cook, Haya, who was raised in Bulgaria, teach me some authentic Middle Eastern recipes. She would take me to the Tel Aviv greenmarket where we would buy fresh vegetables to be made into amazing dishes that same day. Haya prepared this recipe using the long, light green Hungarian wax peppers. She also used fresh feta cheese as well as a local version of queso blanco. Here in the States, I have always made this dish using whole milk ricotta. Haya never measured ingredients, and when I prepare her recipes, I confess that I don't either. Haya would always use a "tipa" (touch) of this and that. I recently made this dish in anticipation of submitting it to food52, and so made an attempt to measure to the best of my ability! Over the years my family has enjoyed this dish the most when I use red bell peppers. The Hebrew pronunciation of this dish is "Peep-el-eem Mee-mouh-lah-eem". If you want to make this gluten free, eliminate the flour.
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