BABY BELL PEPPERS WITH FETA AND MINT
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.
FRIED SMALL PEPPERS FILLED WITH FETA AND QUINOA
The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent in Croatia. The peppers that are traditionally used for this are small, thin-skinned green peppers that taper to a single tip. These aren't easy to find locally, but I have recently found "baby bell peppers" that are the perfect size for this. I also make these stuffed peppers with Anaheims, which are spicy. The authentic filling is made with feta, herbs and egg only, but I decided to introduce some quinoa or bulgur to stretch the filling and make the peppers more substantial.
Provided by Martha Rose Shulman
Categories appetizer, side dish
Time 30m
Yield 8 servings as an hors d'oeuvre or 4 as a side dish
Number Of Ingredients 8
Steps:
- Roast the peppers over a flame or under the broiler until charred. Place in a bowl, cover tightly and allow to cool. Remove the skins and wipe the surface with paper towels.
- With the tip of a paring knife, make a lengthwise slit down the middle of each pepper and carefully pull out the seeds and membranes and remove the stems and seed pods at the top. Open the peppers up on your work surface.
- In a medium bowl beat together the egg yolk and the feta until amalgamated. Add the quinoa or the bulgur and the chopped herbs and stir together. Season with pepper (there's plenty of salt in the feta). Place a spoonful of filling down the middle of each pepper and fold the sides in over the filling, overlapping the edges.
- Heat the oil over medium heat in a wide skillet. Place the flour on a plate. Lightly dredge the peppers in the flour. Fry the peppers gently until nicely browned, 3 to 4 minutes on each side. Use tongs to turn them. Drain on paper towels. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 135 milligrams, Sugar 3 grams
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
BABY BELL PEPPERS WITH TOFU FETA AND MINT RECIPE - (4.3/5)
Provided by GuidingVegan
Number Of Ingredients 7
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 tofu feta.
BABY BELL PEPPERS WITH FETA AND MINT
Steps:
- Preheat oven to 450º F. Toss 2 pounds peppers with oil; season with salt and pepper and place on a baking sheet. Roast peppers about 30-35 minutes or until skins are blistered and slightly blackened. Place pepper on a serving tray and sprinkle with mint and feta.
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
HERBED FETA STUFFED MINI BELL PEPPERS
I recently got two pounds of mini bell peppers at Costco, and after eating about half of them raw (yum! they're so sweet and tasty!) we got to the point where I needed to find something else to do with them. Here's what I came up with, and having just eaten one, I can assure you they're absolutely delicious! These can be either baked (which I usually do), or eaten uncooked.
Provided by Julesong
Categories Cheese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with water, then set aside.
- Put the crumbled feta cheese in a bowl and add the sherry; toss to coat.
- Mix together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to mix them all well.
- Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or pan spray.
- Preheat oven to 350 degrees F.
- Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of feta in each pepper; place peppers in the casserole dish.
- When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft and the cheese is melted. If too much of the cheese melts out of the peppers, use a spoon to put it back in. :)
- Serve and enjoy!
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