You know when all of you read the menu card and can't settle on the starters and everybody says to one another – Ehm what will we take? – You pick… – No, you pick… That's the point at which I bounce in and say how regarding the Feta Stuffed Peppers? - Oh, Yes! What's more, that is concurred by everybody. Continuously!
The amusing thing is it never jumped out at me to really make these at home. All things considered, as of not long ago… And, guess what? they just take 5 minutes to get ready and 15 minutes to heat. Presently, how wonderful is that?
What's more, did I reveal to you how tasty cooked Feta cheddar is? I figure I did in my Feta Cheese Saganaki Recipe, and in my Spicy Baked Feta In Foil Recipe.
Be that as it may, what I didn't let you know is the means by which well it consolidates with these broiled red peppers, some olive oil, garlic, and oregano and you won't have the option to stop the bread plunging!
- 4 large roasted red peppers preserved in brine
- 200 grams / 7 oz feta cheese
- 2 tablespoons olive oil + a bit extra to drizzle on top
- 1 teaspoon dried oregano + a bit extra to drizzle on top
- 1 large garlic clove minced
- 1/2 small onion cut into very thin slices
- freshly ground pepper
- Optional: hot red pepper
- Preheat oven to 200°C / 392°F.
- Remove the peppers from the jar and drain well.
- In a small mixing bowl add the feta cheese and using a fork, press it to make it crumbled and mushy.
- Add the remaining ingredients in the bowl as well except the onion slices. Mix well with a spoon.
- Stuff each pepper and place either in a small pan or baking dish or in individual baking dishes.
- Add the onion slices on top along with some freshly ground pepper, and drizzle with some extra olive oil and dried oregano.
- Bake for about 15 minutes. Remove and serve warm with some chopped parsley and some hot red pepper if you like.
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