Lynnskis Red Bell Peppers Stuffed With Feta Spinach Recipes

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LYNNSKI'S RED BELL PEPPERS STUFFED WITH FETA & SPINACH



Lynnski's Red Bell Peppers Stuffed With Feta & Spinach image

Make and share this Lynnski's Red Bell Peppers Stuffed With Feta & Spinach recipe from Food.com.

Provided by lynnski LA

Categories     Peppers

Time 1h10m

Yield 4 peppers, 2 serving(s)

Number Of Ingredients 10

2 red bell peppers
2 yellow bell peppers
1 garlic clove, minced
10 ounces fresh spinach or 10 ounces frozen spinach
5 ounces feta cheese
1 egg
1 bunch of fresh mint, finely chopped
1 bunch fresh thyme, finely chopped
1 bunch fresh oregano, finely chopped
butter, for baking dish

Steps:

  • Preheat oven to 350 F (180 C).
  • Clean spinach, wilt it in hot water and squeeze out moisture; or thaw frozen spinach and squeeze out moisture.
  • Cut tops off peppers, save top to use as a lid; clean out the insides of seeds & membranes.
  • Mix beaten egg, feta, herbs and salt and pepper to taste.
  • Spread spinach around inside of peppers and add in feta mix, stuffing it in the center of the spinach, but not mixed into the spinach.
  • Grease a baking dish and arrange peppers close together so they stand up.
  • Bake at 350 F (180C) for about 50 minutes.

Nutrition Facts : Calories 354.4, Fat 19.8, SaturatedFat 12.2, Cholesterol 172.6, Sodium 1003.2, Carbohydrate 28.4, Fiber 7.5, Sugar 8.9, Protein 21.4

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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