Roasted Sunflower Seed Feta Dip With Bell Pepper Recipes

ROASTED RED PEPPER WITH FETA DIP

Steps:

• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.

ROASTED PEPPERS WITH FETA

Steps:

• Place peppers on grill and char. Remove from grill and place in bowl and cover with plastic wrap for 10 minutes. Cut peppers in half and remove skin and seeds. Mix eggs, feta, parsley, and chiles. Fill peppers evenly and place under broiler until golden brown.

ROASTED SUNFLOWER SEED FETA DIP WITH BELL PEPPER

Steps:

• Heat a frying pan til quite hot. Dont add any oil or fat.
• When the pan is hot add in the sunflower seeds and roast them for a few minutes until they start to brown. They will smell roasty when theyre ready and have a nice brown shimmer.
• Set aside.
• In a high rimmed bowl combine feta cheese, garlic powder, bell pepper and rosemary if using. Add sunflower seeds. Puree using a hand held blender until it has a nice creamy consistency. There will still be chunks, but thats ok.
• Season with freshly ground black pepper to taste.
• Enjoy!

ROASTED PEPPER FETA POPPERS

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.

SPICY FETA DIP WITH ROASTED RED PEPPERS

Steps:

• Reserve 1 Tbsp. cheese. Process remaining cheese with remaining ingredients in food processor until smooth.
• Serve topped with reserved cheese.

ROASTED FETA WITH OLIVES AND RED PEPPERS

Steps:

• Preheat broiler.
• Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
• Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
• Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

ROASTED SALTED SUNFLOWER SEED

Steps:

• Place water and salt in a saucepan.
• Rinse sunflower seeds and remove any plant or flower head matter.
• Add sunflower seeds to water& salt in pan.
• Bring water to a boil, then turn down to simmer.
• Simmer 1 to 1 1/2 hours.
• When done, strain water& seeds through collander& allow seeds to dry on paper toweling.
• Do not rinse.
• Preheat oven to 325 degrees.
• Spread seeds on a cookie sheet& bake for 25 to 30 minutes.
• Stir frequently.
• Remove from oven when seeds are slightly browned& fragrant.
• NOTE: for salt free seeds, simply eliminate the first 7 steps& go straight into oven preparation (Step 8).

ROASTED BELL PEPPERS WITH SUNFLOWER SEEDS

Steps:

• Preheat the oven broiler. Line a baking sheet with aluminum foil.
• In a skillet over medium heat, cook the sunflower seeds 5 minutes, stirring constantly, until lightly toasted.
• Place the pepper halves cut side down on the baking sheet. In a bowl, mix the olive oil, lime juice, balsamic vinegar, rosemary, salt, and pepper. Brush peppers with the olive oil mixture.
• Roast peppers under the broiler 5 minutes, or until slightly charred. Remove from heat, peel, and slice. Toss with the toasted sunflower seeds to serve.