Fried Small Peppers Filled With Feta And Quinoa Recipes

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STUFFED PEPPERS (CHILES RELLENOS)



Stuffed Peppers (Chiles Rellenos) image

Provided by Marian Burros

Categories     appetizer

Time 40m

Yield 3 or 4 servings

Number Of Ingredients 7

6-8 fresh Anaheim chiles, peeled
1/2 pound Monterey Jack cheese
1/2 cup flour
5 eggs, separated
Salt to taste
Vegetable oil for frying
Tomato sauce (see recipe)

Steps:

  • Wash chiles, dry and place on broiler rack about an inch from heat. Turn chiles frequently until they are blistered and lightly brown. Watch carefully. As each chile is done, place it in a plastic bag and keep bag closed. As each chile cools, remove from bag and peel. Use a paring knife and your fingers. (Chiles can be peeled a day ahead and refrigerated in a plastic bag.)
  • Cut a slit down the side of each chile. Carefully remove seeds and white membrane. Be careful not to weaken stem.
  • Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick and a little shorter than the length of the chile. Lap the cut edges over a little to encase the filling.
  • Roll chiles in flour to coat evenly; shake off excess.
  • Beat egg whites with salt until soft peaks form. Beat yolks until thick. Fold whites into yolks.
  • Heat enough oil in large frying pan to the depth of 1/4 inch.
  • Hold each chile by stem end and dip into batter. Fry in hot oil, only as many as the skillet can hold without crowding. When golden brown, turn and fry until golden brown on second side. Remove and drain thoroughly on paper towels. Serve immediately with the following tomato sauce, if desired.

FETA-STUFFED PEPPERS



Feta-Stuffed Peppers image

These peppers have some heft and give a satisfying main-course feeling. Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with a generous handful of herbaceous bread crumbs. It is a very simple dish, with a surprisingly complex taste, good warm or at room temperature.

Provided by David Tanis

Categories     dinner, easy, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

6 1-inch-thick slices day-old French bread, crust removed
3 tablespoons olive oil
3 garlic cloves, grated
3 tablespoons chopped parsley
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
1 ounce grated Parmesan
Salt and pepper
6 small sweet peppers, about 1 pound
6 ounces mild feta cheese

Steps:

  • Heat oven to 350 degrees. Cut bread into 1-inch cubes and pulse in food processor in batches to make coarse, soft crumbs. (It should yield about 3 cups.) Toss crumbs with olive oil and spread on a baking sheet. Bake, stirring frequently, until crisp and barely browned, about 15 minutes. Put baked crumbs in a bowl and add garlic, parsley, thyme, rosemary and Parmesan. Season with salt and pepper and toss well to combine. Set aside.
  • Cut peppers in half lengthwise and remove seeds. Place in a low-sided baking dish in one layer. Season cut side lightly with salt. Fill each pepper half with 1/2 ounce crumbled feta and press in cheese with fingers. With a spoon divide the seasoned crumbs evenly among the pepper halves.
  • Bake for about 30 minutes, until crumbs are golden and cheese is softened. Serve warm from the baking dish.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 389 milligrams, Sugar 4 grams, TransFat 0 grams

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