GREEK STUFFED PEPPERS WITH FETA CHEESE RECIPE
A traditional Greek stuffed peppers with feta cheese recipe! The tanginess of strong, traditional Greek feta cheese combined with the sweetness of Romano peppers make for an extraordinary culinary combination!
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 40m
Number Of Ingredients 11
Steps:
- In a saucepan with plenty of boiling salted water, add the peppers and leave them for 5 minutes, until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
- Prepare the stuffing. In a food processor, add 2 tbsp's of olive oil, the garlic and the onion and blend. Add Into a large bowl, along with the chopped parsley, the chopped tomato, the feta cheese, the kefalotyri and mix with with a fork, until the ingredients are combined.
- Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush, to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won't pour out, when melted.
- Bake in preheated oven at 170C for 1/2 hour until the peppers are nicely colored and the cheese starts to melt
LAMB FETA PEPPERS
Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.
Provided by Taseia Armstrong
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
- Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
- In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
- Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
- Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).
Nutrition Facts : Calories 273.1 calories, Carbohydrate 19.3 g, Cholesterol 49.8 mg, Fat 16.8 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 8 g, Sodium 912 mg, Sugar 7.1 g
ROASTED PEPPER FETA POPPERS
Provided by Trisha Yearwood
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
- Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
- Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
- Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.
GRILLED FETA AND PEPPERS ON PUREE OF WHITE BEANS
Steps:
- Place beans in a bowl, cover with water by a few inches, and soak overnight. Heat 1/4 cup of the oil in a saucepan, add the onions and saute until soft and just golden, 5 to 7 minutes. Add 2 cups of water and bring to a boil. Drain the beans and add them to the saucepan. Cook over low heat until beans are very soft, adding more water if needed, about 1 to 1 1/2 hours. (There should hardly be any liquid left when the beans are ready.)
- Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
- Heat a grill. In a small bowl, combine the oregano, olive oil, vinegar, and salt and pepper.
- Cut six 12-inch squares of aluminum foil. Divide pepper strips among center of foil squares. Arrange one feta square atop peppers, along with tomato slices, and drizzle reserved olive oil mixture over the top. Wrap foil packets securely and place on grill or under the broiler. Grill until packets are heated through, about 5 minutes.
- When beans are ready, mash them with the back of a spoon to form a paste, or place in a blender and process until smooth. Stir in the remaining 1 tablespoon olive oil. Season with the lemon juice, sugar, and salt and pepper.
- Spoon bean puree onto individual plates, and use a spatula to slip roasted peppers, feta and tomatoes off of foil and onto puree. Drizzle with olive oil, garnish with Kalamata olives, and serve with Retsina.
BAKED PEPPERS WITH FETA CHEESE
This colourful Mediterranean starter of juicy roasted peppers strewn with basil and garlic couldn't be simpler to make.
Provided by English_Rose
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F
- Place the peppers in a baking dish, cut side down. Drizzle with olive oil.
- Tuck the basil and garlic between the peppers. Scatter the feta on top.
- Bake in the oven for 30-40 minutes. Serve hot, warm, or at room temperature.
GREAT APPETIZER: OVEN BAKED FETA WITH TOMATOES & PEPPERS
A classic recipe from Northern Greece that is ready in just 30 minutes!
Provided by Marilena Leavitt
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚F.
- Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
- Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
- Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
- Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
- Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.
EGGPLANT AND PEPPERS WITH FETA
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious. Grilling adds a smoky flavor that I cannot resist. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 12
Steps:
- Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Set the rack aside until the eggplant begins to "sweat," usually 15 to 20 minutes. Blot the eggplant dry with clean paper towels.
- Arrange the eggplant and all the bell pepper slices on a large baking sheet, and brush both sides of all the pieces with the olive oil. Season with kosher salt and black pepper. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are softened and nicely marked, 15 to 20 minutes.
- Transfer the grilled eggplant slices to a large platter, and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram. Drizzle with the olive oil and lemon juice, and serve either warm or at room temperature.
IMPOSSIBLY EASY ROASTED PEPPERS AND FETA CHEESE PIE
Enjoy flavors from the Mediterranean. Feta cheese, roasted peppers and bacon bake into a great-tasting, impossibly easy pie.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches.
- Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg
FETA PEPPERS JULIA CHILD
These are great tasting stuffed peppers. Julia Child uses slender thin-skinned mild green chili peppers about 5 inches long - I think Anaheim peppers will work too. I used tiny (2 to 3 1/2 inch) yellow and red sweet slender peppers for these and they turned out just wonderful. When using tiny peppers, you need about 8-10 peppers.
Provided by Rinshinomori
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Halve the peppers lengthwise and remove the seeds and ribs.
- Blend the filling ingredients with a fork and season highly to taste (use more Worcestershire sauce or hot pepper sauce to your taste).
- Divide the filling among the peppers and lay them in an oiled pan.
- Bake in the upper third level of the preheated oven set at 450 F for about 15 minutes or until slightly puffed and lightly browned.
- They may be kept warm for 15 to 20 minutes after baking but the puff will deflate.
Nutrition Facts : Calories 111.8, Fat 9.1, SaturatedFat 5.7, Cholesterol 72.3, Sodium 225.4, Carbohydrate 3.9, Fiber 0.3, Sugar 2, Protein 4.3
FETA STUFFED PEPPERS
One of my favorite meals when I was younger was a recipe my mother made called Quick Chili Rice Casserole. I put a Greek spin on it and stuffed it in a pepper. It works great paired with a garden salad and fresh bread. -Sacha Morgan, Woodstock, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- Cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the tomatoes, spinach, orzo, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until orzo is tender., Spoon into peppers. Place in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until peppers are tender. , Sprinkle with cheese; bake 5 minutes longer or until cheese is softened.
Nutrition Facts : Calories 369 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 567mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 26g protein. Diabetic Exchanges
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