Feta Cheese Filling For Peppers Recipes
BAKED PEPPERS WITH FETA CHEESE
This colourful Mediterranean starter of juicy roasted peppers strewn with basil and garlic couldn't be simpler to make.
Provided by English_Rose
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F
- Place the peppers in a baking dish, cut side down. Drizzle with olive oil.
- Tuck the basil and garlic between the peppers. Scatter the feta on top.
- Bake in the oven for 30-40 minutes. Serve hot, warm, or at room temperature.
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
FETA PEPPERS JULIA CHILD
These are great tasting stuffed peppers. Julia Child uses slender thin-skinned mild green chili peppers about 5 inches long - I think Anaheim peppers will work too. I used tiny (2 to 3 1/2 inch) yellow and red sweet slender peppers for these and they turned out just wonderful. When using tiny peppers, you need about 8-10 peppers.
Provided by Rinshinomori
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Halve the peppers lengthwise and remove the seeds and ribs.
- Blend the filling ingredients with a fork and season highly to taste (use more Worcestershire sauce or hot pepper sauce to your taste).
- Divide the filling among the peppers and lay them in an oiled pan.
- Bake in the upper third level of the preheated oven set at 450 F for about 15 minutes or until slightly puffed and lightly browned.
- They may be kept warm for 15 to 20 minutes after baking but the puff will deflate.
Nutrition Facts : Calories 111.8, Fat 9.1, SaturatedFat 5.7, Cholesterol 72.3, Sodium 225.4, Carbohydrate 3.9, Fiber 0.3, Sugar 2, Protein 4.3
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