FETA-STUFFED PEPPERS
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
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
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
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
CHERRY PEPPERS STUFFED WITH FETA
These lovely round small peppers come in red, yellow and green, they are sweet but range in heat, from mild to medium hot, sold fresh or pickled they make a very flavourful appetizer, can be filled with almost anything, Delicious!!
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 16 appetizers
Number Of Ingredients 7
Steps:
- Cut red cherry peppers in half, vertically, leaving stem for presentation.
- Remove seeds.
- Drain well on paper towel.
- In a small bowl combine all remaining ingredients and mix well.
- Spoon filling into pepper halves.
FETA & HERB STUFFED BABY RED PEPPERS
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
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
STUFFED PEPPERS MY WAY
Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
Provided by Sandy
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
- Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
- While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
- Return to the oven for 5 minutes. Serve immediately.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 52.6 g, Cholesterol 33.4 mg, Fat 15.2 g, Fiber 4.5 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 1594.5 mg, Sugar 6.4 g
FETA AND TURKEY STUFFED GREEN PEPPERS
This is a twist on the traditional stuffed green pepper recipe.
Provided by cwit94
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards.
- Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat.
- Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese.
- Bake in the preheated oven until the peppers are tender, about 45 minutes.
Nutrition Facts : Calories 434 calories, Carbohydrate 35.1 g, Cholesterol 93.1 mg, Fat 22.2 g, Fiber 5.1 g, Protein 24.9 g, SaturatedFat 8.8 g, Sodium 1537.5 mg, Sugar 13.3 g
BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME
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
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
CHILLI-STUFFED PEPPERS WITH FETA TOPPING
A satisfying vegetarian supper that packs in 4 of your 5-a-day. Stuff peppers with cream cheese, beans, aubergine and feta
Provided by Sara Buenfeld
Categories Main course, Starter
Time 35m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. Place the pepper halves in a shallow baking dish, skin-side up, and roast for 15-20 mins.
- Meanwhile, tip the spices into a pan and warm briefly to release their flavour. Tip in the tomatoes and stir in the onion, garlic, chilli, aubergine and kidney beans with their juice. Cover the pan and cook for 20 mins, stirring occasionally. Try not to add any extra liquid; the mixture should be quite dry. Stir in the coriander.
- Meanwhile, beat the egg with the feta and fromage frais. Turn the peppers over and pile the aubergine mixture into each one, packing it down as much as you can. Top with the feta mixture and return to the oven for 10 mins more until the topping has lightly set. Don't worry if some of it flows off, as it will just set in the dish. Serve the peppers on the rocket with lime wedges for squeezing over.
Nutrition Facts : Calories 288 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 15 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
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