Greek Stuffed Peppers With Feta Cheese Recipes

GREEK-STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 5 minutes.
• Heat the olive oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
• Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, raisins, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.
• Bake 30 minutes in the preheated oven. Remove foil, and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

LOADED GREEK BURGERS

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the red bell pepper in half from top to bottom; remove the stem, seeds, and ribs; place pepper cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Allow the blackened pepper to cool and steam in a paper bag for 5 minutes; peel and dice; set aside.
• Stir together the 2 ounces feta cheese, mayonnaise, lime juice, the 1 sprig chopped mint, and the 1 sprig chopped parsley in a small bowl; set aside.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Place the roasted red pepper, ground beef, feta cheese, spinach, bread crumbs, egg, garlic, onion, basil, the remaining mint, and the remaining parsley in a bowl. Sprinkle with salt and pepper, and mix gently with your hands until evenly combined. Divide the meat mixture to form 4 equal 4 1/2 inch patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve burgers on warm toasted Kaiser roll with the feta cheese spread, fresh tomatoes, and lettuce.

GREEK STUFFED PEPPERS WITH FETA & MIZITHRA CHEESES

Steps:

• 1. Wash the peppers, slice the cap off the peppers, and set aside to use later. Scoop out the seeds, carefully though not to break or tear the peppers.
• 2. In a bowl mix & mash the cheeses with a fork, add the onion, parsley, dill, olive oil, and pepper to your taste. If you like to have a slight kick add some red pepper flakes (I don't always add) Also I don't add salt due to the cheese, especially the feta cheese is a salty cheese. So before stuffing the peppers taste the filling and adjust to your liking.
• 3. With a small spoon or your fingers (I use my fingers)stuff the peppers with the cheese mixture. Carefully pressing down to completely fill the peppers, to 1/2 inch from the top. Press a small piece of bread into each pepper to keep the cheese from melting out while cooking. Place the caps back on each pepper.
• 4. Lightly brush a baking or pyrex dish with olive oil and add the peppers, placing them one next to the other. Drizzle the peppers with olive oil.
• 5. Bake in 350* F preheated oven, on highest rack for about 20 minutes. At 10 minutes turn peppers. When ready, remove from oven and serve! KALI OREXI! ENJOY