Roasted Red Peppers With Feta Capers And Preserved Lemons Recipes

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ROASTED RED PEPPERS WITH FETA, CAPERS AND PRESERVED LEMONS

Make and share this Roasted Red Peppers With Feta, Capers and Preserved Lemons recipe from Food.com.

Provided by lindseylcw

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5



Roasted Red Peppers With Feta, Capers and Preserved Lemons image

Steps:

  • Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently.
  • When they are softened and their skins begin to blacken place them in a plastic bag, seal and leave to stand for 15 minutes.
  • Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate.
  • Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top.
  • Sprinkle with a little salt if required.

Nutrition Facts : Calories 265.1, Fat 21.3, SaturatedFat 9, Cholesterol 44.5, Sodium 689, Carbohydrate 12.1, Fiber 3.4, Sugar 8.9, Protein 8.8

4 large red bell peppers
200 g feta cheese, crumbled
3 tablespoons extra virgin olive oil
2 tablespoons capers
1 preserved lemon, cut into small pieces

ROASTED PEPPERS WITH FETA

Provided by Michael Symon : Food Network

Categories     side-dish

Time 40m

Yield 4 to 8 servings

Number Of Ingredients 5



Roasted Peppers with Feta image

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.

4 bell peppers (any color)
1 egg beaten
1 cup crumbled feta cheese
2 tablespoons chopped parsley
1 minced Hungarian hot pepper

ROASTED RED PEPPERS

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2



Roasted Red Peppers image

Steps:

  • Preheat the oven to 500 degrees.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

ROASTED PEPPERS WITH LEMON RICOTTA

Roasted peppers are culinary chameleons - they have their own distinctive flavor, yet they mix easily with so many ingredients. In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that's enlivened with lemon zest and juice. If you've got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta. Because the peppers can be made ahead and the ricotta is better chilled, this is a great recipe for a dinner party - it takes just a few minutes to assemble the dish at serving time and it looks good whether you arrange it on a platter or take the time to make individual plates.

Provided by Dorie Greenspan

Categories     vegetables, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 9



Roasted Peppers With Lemon Ricotta image

Steps:

  • Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they're cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.
  • Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you're using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.
  • To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 5 grams

6 bell peppers, red or yellow
2 to 3 tablespoons olive oil
1 1/2 cups ricotta
1 lemon
1 tablespoon chopped preserved lemon rind (optional)
Fine sea salt
Freshly ground pepper
Sherry or balsamic vinegar, for serving
Minced chives or basil, for serving

ROASTED RED PEPPER AND FETA SPREAD

Fat-free sour cream, reduced-fat feta cheese flavored with basil and tomato, and roasted red peppers make a tangy appetizer spread for crackers.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 8 (2 Tbsp. spread + 7 crackers) servings.

Number Of Ingredients 4



Roasted Red Pepper And Feta Spread image

Steps:

  • Blend sour cream, feta cheese and red peppers in small bowl. Refrigerate until ready to serve.
  • Serve as a spread with crackers.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
6 Tbsp. ATHENOS Reduced Fat Crumbled Feta Cheese with Basil & Tomato
1/4 cup chopped roasted red peppers
56 lightly salted woven wheat crackers

ROASTED RED PEPPER AND FETA SPREAD

Make and share this Roasted Red Pepper and Feta Spread recipe from Food.com.

Provided by thepurpleturtle

Categories     Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 5



Roasted Red Pepper and Feta Spread image

Steps:

  • In a food processor, puree reasted peppers, garlic and cayenne.
  • Add feta and olive oil, pulse until just blended.
  • Serve with grilled pita bread, crackers, French bread chunks or baguette slices.

Nutrition Facts : Calories 966.5, Fat 81, SaturatedFat 41.2, Cholesterol 222.5, Sodium 2796.1, Carbohydrate 25.8, Fiber 5, Sugar 20.3, Protein 38.1

2 red peppers, roasted, peeled and seeded
1 garlic clove
1 pinch cayenne
250 g feta cheese
2 tablespoons olive oil

ROASTED PEPPER & FETA SALAD

This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 6



Roasted Pepper & Feta Salad image

Steps:

  • Preheat oven to 375 degrees.
  • Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
  • Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
  • Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

4 bell peppers - red (yellow, and/or orange)
1/4 cup olive oil
1/2 small red onion (diced (about 1/2 cup))
Handful fresh parsley (chopped (about 1/4 cup chopped))
4 ounces crumbled feta cheese (about 3/4 cup)
1 teaspoon lemon zest

ROASTED FETA WITH OLIVES AND RED PEPPERS

Categories     Cheese     Olive     Pepper     Appetizer     Broil     Quick & Easy     Feta     Bell Pepper     Spring     Ramekin     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 8



Roasted Feta with Olives and Red Peppers image

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.

1/2 lb feta (preferably Greek), rinsed and drained
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon black pepper
1/4 cup bottled roasted red peppers, chopped
10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
2 tablespoons extra-virgin olive oil
Accompaniment: lemon wedges; toasted pita wedges or crusty bread
Garnish: chopped fresh parsley

ROASTED RED PEPPER WITH FETA DIP

Categories     Condiment/Spread     Garlic     Broil     Quick & Easy     Feta     Bell Pepper     Chill     Bon Appétit

Yield Makes about 3 1/2 cups

Number Of Ingredients 4



Roasted Red Pepper with Feta Dip image

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.

4 red bell peppers
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
2 cups crumbled feta cheese

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