Feta Banana Peppers And Chives Scrambler Recipes

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FETA, BANANA PEPPERS AND CHIVES SCRAMBLER



Feta, Banana Peppers and Chives Scrambler image

Make and share this Feta, Banana Peppers and Chives Scrambler recipe from Food.com.

Provided by Boca Pat

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 teaspoon unsalted butter
4 large eggs, beaten
1 small banana pepper, sliced
1 tablespoon fresh chives, chopped
1/4-1/2 cup crumbled feta
salt and pepper

Steps:

  • Heat butter in skillet; add eggs, banana peppers and chives.
  • Season with S& P Scramble egg mixture and cook to desired level.
  • Fold in cheese.

I FEEL STUFFED BANANA PEPPERS



I Feel Stuffed Banana Peppers image

Having a huge crop of banana peppers, and the ingredients on hand, this recipe emerged. The stuffing mixture also makes a nice dip if put in a 350* oven for 10 mins.

Provided by ChefDebs

Categories     Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 large banana peppers
1/2 cup crumbled feta cheese
1/2 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
3 tablespoons mayonnaise
1/2 cup shredded basil
2 sun-dried tomatoes, chopped
salt and pepper
1 cup homemade marinara sauce

Steps:

  • Mix together the feta , mozzarella and parmesan cheese. add the mayonnaise, basil, sun dried tomatoes and salt and pepper to season, mix well.
  • Cut the tops off the banana peppers, (reserving the tops) and scoop out the seeds, being careful not to split open the sides.
  • Using a tsp and your finger ( this part can get quite messy ) stuff the peppers with the cheese mixture.
  • In a 8 x 8 baking dish spread the marinara sauce onto the bottom.
  • Put the peppers on top of the sauce, replacing their tops, wedging the peppers against the sides ( in the hope that the tops stay in place keeping the stuffing inside ).
  • If you have any excess stuffing mix, spread over the tops of the peppers.
  • Bake in a 350* oven for 30 minutes.

Nutrition Facts : Calories 232, Fat 14.5, SaturatedFat 6.5, Cholesterol 36.1, Sodium 802.5, Carbohydrate 15.8, Fiber 3.1, Sugar 9.1, Protein 11

FETA & HERB STUFFED BABY RED PEPPERS



Feta & Herb Stuffed Baby Red Peppers image

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

10 baby red peppers or 5 full-size red peppers, halved
150 g feta
100 g ricotta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons lemon zest, finely grated
2 -4 garlic cloves, minced
fresh ground black pepper, to taste
1 1/4 cups fresh lemon juice
2 tablespoons extra virgin olive oil
2 cups watercress leaves, washed, dried, to serve

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

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