Florina peppers are named for a city in western Macedonia (Greece), a part of the Greek countryside in which peppers are an all-important agricultural crop. They have a thick, red, sweet, firm flesh and are perfect for stuffing. I was first served them at the table of Mrs. Fany Boutari, the gracious matriarch of Greece’s premier winemaking family. While Florina peppers are not easily found in the United States, you can buy them roasted and bottled, or you may be lucky enough to find some red Anaheim chiles that will work. In a pinch, you can use good old green Anaheims or the bigger poblanos, as I do. They won’t be quite as sweet, but they will be good.
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