A Greek dinner deserves a side of cheese-stuffed chiles — also loaded with the staples of Greek cuisine, like kasseri and feta cheeses, kalamata olives, and sun-dried tomatoes.
Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit. Brush grill grate with oil.
Combine kasseri, feta, almonds, olives, onion, tomatoes, zest, and lemon juice; season with pepper.
Cut each chile lengthwise from stem to tip with a paring knife, then cut across the top (stem end) of the first cut to make a “T.” Spread the flaps open; remove as many seeds and veins as possible.
Spoon about ½ cup cheese mixture into each chile.
Grill chiles over indirect heat, covered, until chiles are crisptender and cheese is melted, 12–15 minutes. Let stand 2 minutes; tip to drain excess liquid before serving.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 12g 60%
Cholesterol 62mg 20%
Sodium 760mg 31%
Carbs 8g 2%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.