Feta Herb Stuffed Baby Red Peppers Recipes

FETA & HERB STUFFED BABY RED PEPPERS

Feta & Herb Stuffed Baby Red Peppers image

Baby red peppers stuffed with feta, ricotta and herbs, then baked in the oven. A great side dish to any meat dish or as one of several vegetarian dishes. Adapted from the January 2006 'Australian Good Taste' magazine.

Provided by bluemoon downunder

Categories Lemon

Time 40m

Yield 10 stuffed peppers, 6 serving(s)

Number Of Ingredients 11

Ingredients

10 baby red peppers or 5 full-size red peppers, halved
150 g feta
100 g ricotta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons lemon zest, finely grated
2 -4 garlic cloves, minced
fresh ground black pepper, to taste
1 1/4 cups fresh lemon juice
2 tablespoons extra virgin olive oil
2 cups watercress leaves, washed, dried, to serve

Steps:

Preheat the oven to 200°C, cut the tops off the baby red peppers and reserve (or halve the full-sized red peppers); using a small sharp knife, carefully remove the membrane and seeds and discard.
Place the feta and ricotta in a bowl and using a fork mash them until they are well-combined; add the parsley, dill, lemon zest and garlic, and season with pepper to taste.
Place the peppers in a lightly oiled roasting pan, divide the feta mixture among the red peppers and spoon it into the peppers, replace the tops, and drizzle the peppers with lemon juice and oil.
Roast the peppers in the oven for 20 minutes or until tender. If you are using halved full-sized peppers, you may want to cover the pan loosely with foil for the first part of the roasting time.
Transfer the peppers to a serving dish and garnish with watercress to serve.

Nutrition Facts : Calories 183.1, Fat 12.4, SaturatedFat 5.8, Cholesterol 30.8, Sodium 301.7, Carbohydrate 14, Fiber 2.9, Sugar 7.5, Protein 7.2

BABY BELL PEPPERS WITH FETA AND MINT

Baby Bell Peppers With Feta and Mint image

Provided by Food Network Kitchen

Categories side-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 tablespoon olive oil, some chopped mint and the juice of 1/2 lemon. Top with crumbled feta.

HERB-STUFFED RED PEPPERS

Herb-Stuffed Red Peppers image

"We love to cook and experiment with new dishes," writes Brenda Joyner of Pateros, Washington. "We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results."

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 14

Ingredients

2 large sweet red peppers
2 tablespoons water
1/2 pound ground beef
1/2 cup chopped onion
1-1/2 cups cooked brown rice
1 tablespoon dried parsley flakes
3/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 can (8 ounces) tomato sauce
1/4 cup chicken broth
2 teaspoons balsamic vinegar
1-1/2 teaspoons dried basil
4 tablespoons grated Parmesan or Romano cheese, divided

Steps:

Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. , In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish., Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.

Nutrition Facts : Calories 482 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1798mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 8g fiber), Protein 32g protein.

BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME

Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme image

Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 7

Ingredients

2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed
1 heaping cup cherry tomatoes (about 6 ounces)
1 1/2 ounces feta cheese (preferably goat's milk), crumbled
1 teaspoon fresh thyme, coarsely chopped
8 basil leaves, torn into pieces
Freshly ground pepper
1 tablespoon extra-virgin olive oil

Steps:

Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.

Nutrition Facts : Calories 91 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 123 g

FETA-STUFFED PEPPERS

Feta-Stuffed Peppers image

These peppers have some heft and give a satisfying main-course feeling. Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with a generous handful of herbaceous bread crumbs. It is a very simple dish, with a surprisingly complex taste, good warm or at room temperature.

Provided by David Tanis

Categories dinner, easy, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 1-inch-thick slices day-old French bread, crust removed
3 tablespoons olive oil
3 garlic cloves, grated
3 tablespoons chopped parsley
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
1 ounce grated Parmesan
Salt and pepper
6 small sweet peppers, about 1 pound
6 ounces mild feta cheese

Steps:

Heat oven to 350 degrees. Cut bread into 1-inch cubes and pulse in food processor in batches to make coarse, soft crumbs. (It should yield about 3 cups.) Toss crumbs with olive oil and spread on a baking sheet. Bake, stirring frequently, until crisp and barely browned, about 15 minutes. Put baked crumbs in a bowl and add garlic, parsley, thyme, rosemary and Parmesan. Season with salt and pepper and toss well to combine. Set aside.
Cut peppers in half lengthwise and remove seeds. Place in a low-sided baking dish in one layer. Season cut side lightly with salt. Fill each pepper half with 1/2 ounce crumbled feta and press in cheese with fingers. With a spoon divide the seasoned crumbs evenly among the pepper halves.
Bake for about 30 minutes, until crumbs are golden and cheese is softened. Serve warm from the baking dish.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 389 milligrams, Sugar 4 grams, TransFat 0 grams

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