ROASTED FETA WITH OLIVES AND RED PEPPERS
Categories Cheese Olive Pepper Appetizer Broil Quick & Easy Feta Bell Pepper Spring Ramekin Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
- Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
- Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.
ROASTED PEPPERS WITH FETA AND OLIVES RECIPE
www.goodto.com has lots of quick and easy food recipes like this roasted peppers with feta and olives. Find more recipes at www.goodto.com
Provided by GoodtoKnow
Yield Serves: 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C, 400°F, Gas 6. Halve and deseed the peppers. Place in a roasting tin and drizzle with a little olive oil. Roast for 15 mins.
- Fill the peppers with a few red onion wedges, halved cherry tomatoes, black olives and some crumbled feta cheese. Season with salt and freshly ground black pepper and drizzle with a little more olive oil.
- Return to the oven for a further 10-15 mins. Serve with crusty bread.
Nutrition Facts : @context https
ROAST PEPPERS WITH FETA CHEESE AND OLIVES
Make and share this Roast Peppers with Feta Cheese and Olives recipe from Food.com.
Provided by Tonkcats
Categories Cheese
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place peppers on baking tin under broiler about 2 inches from heat. Roast, turning peppers as skins blacken until charred on all sides (10 to 15 minutes). Peel under cold running water.
- Remove stems, seeds and cut into 1 1/2 inch wide strips.
- Leave in colander to drain.
- Combine drained peppers with all ingredients but cheese. Marinate several hours.
- Remove the garlic clove and add the Feta cheese before serving.
Nutrition Facts : Calories 143.1, Fat 10.7, SaturatedFat 3, Cholesterol 11.1, Sodium 293.8, Carbohydrate 10.6, Fiber 3.5, Sugar 7, Protein 3.5
ROASTED RED PEPPER WITH FETA DIP
Categories Condiment/Spread Garlic Broil Quick & Easy Feta Bell Pepper Chill Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
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.
ROASTED RED PEPPER AND FETA SPREAD
Make and share this Roasted Red Pepper and Feta Spread recipe from Food.com.
Provided by thepurpleturtle
Categories Spreads
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a food processor, puree reasted peppers, garlic and cayenne.
- Add feta and olive oil, pulse until just blended.
- Serve with grilled pita bread, crackers, French bread chunks or baguette slices.
Nutrition Facts : Calories 966.5, Fat 81, SaturatedFat 41.2, Cholesterol 222.5, Sodium 2796.1, Carbohydrate 25.8, Fiber 5, Sugar 20.3, Protein 38.1
RICE WITH ROASTED RED PEPPERS, BLACK OLIVES & FETA
Make and share this Rice with Roasted Red Peppers, Black Olives & Feta recipe from Food.com.
Provided by Dancer
Categories White Rice
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
- Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
- Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
- Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
- Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
- In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
- Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
- Refrigerate any leftovers and serve cold.
Nutrition Facts : Calories 226.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.6, Sodium 146.7, Carbohydrate 41.4, Fiber 1.8, Sugar 2.4, Protein 5
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