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
GREEK STUFFED PEPPERS WITH FETA & MIZITHRA CHEESES
This quick & easy stuffed pepper recipe is usually served as a summer "meze" appetizer with a glass of white wine or ouzo. Many times it's enjoyed as a side dish or even a light meal (like we did today) The recipe calls for Cubanelle peppers, long & tapered, light green in color, and sweet. Note: If you have some stuffing...
Provided by Maria *
Categories Other Main Dishes
Time 40m
Number Of Ingredients 11
Steps:
- 1. Wash the peppers, slice the cap off the peppers, and set aside to use later. Scoop out the seeds, carefully though not to break or tear the peppers.
- 2. In a bowl mix & mash the cheeses with a fork, add the onion, parsley, dill, olive oil, and pepper to your taste. If you like to have a slight kick add some red pepper flakes (I don't always add) Also I don't add salt due to the cheese, especially the feta cheese is a salty cheese. So before stuffing the peppers taste the filling and adjust to your liking.
- 3. With a small spoon or your fingers (I use my fingers)stuff the peppers with the cheese mixture. Carefully pressing down to completely fill the peppers, to 1/2 inch from the top. Press a small piece of bread into each pepper to keep the cheese from melting out while cooking. Place the caps back on each pepper.
- 4. Lightly brush a baking or pyrex dish with olive oil and add the peppers, placing them one next to the other. Drizzle the peppers with olive oil.
- 5. Bake in 350* F preheated oven, on highest rack for about 20 minutes. At 10 minutes turn peppers. When ready, remove from oven and serve! KALI OREXI! ENJOY
GREEK STUFFED PEPPERS
This is another one of my creations. I was messing around in the kitchen and this is what happened. I'm still working on it so I am looking for feedback. This is more of an appetizer or finger food.
Provided by CollegeCooker
Categories World Cuisine Recipes European Greek
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet.
- Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 3.3 g, Cholesterol 35.3 mg, Fat 16.7 g, Fiber 0.7 g, Protein 7.8 g, SaturatedFat 6.4 g, Sodium 588.8 mg, Sugar 2.1 g
FETA STUFFED PEPPERS
One of my favorite meals when I was younger was a recipe my mother made called Quick Chili Rice Casserole. I put a Greek spin on it and stuffed it in a pepper. It works great paired with a garden salad and fresh bread. -Sacha Morgan, Woodstock, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- Cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the tomatoes, spinach, orzo, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until orzo is tender., Spoon into peppers. Place in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until peppers are tender. , Sprinkle with cheese; bake 5 minutes longer or until cheese is softened.
Nutrition Facts : Calories 369 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 567mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 26g protein. Diabetic Exchanges
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