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Peppers Stuffed with Feta

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Ingredients

Adjust Servings:
6 one inch-thick slices day-old French bread, crust removed
3 tablespoons olive oil
3 grated garlic cloves
3 tablespoons chopped parsley
teaspoons chopped thyme
1 teaspoon chopped rosemary
1 ounce grated Parmesan
6 small sweet peppers about a pound
6 ounces mild feta cheese we prefer a strong feta but for a more universal appeal we listed mild
salt & pepper to taste

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Peppers Stuffed with Feta

A simple dish with a wonderful complex taste.

Features:
  • Vegetarian

These simple peppers will give you a satisfying main course vibe!

  • 1 hour
  • Serves 6
  • Easy

Ingredients

Note

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We have some great recipes for stuffed peppers (and more coming up in the near future), but we wanted to do something on a smaller and simpler scale. These peppers have a delicious and mild feta stuffing along with wonderfully flavored bread crumbs. It is a simple and light dish but can carry its own weight with some main course plates. Try it today and kali oreksi!

Steps

1
Done

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.

2
Done

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 ½ ounce crumbled feta and press in cheese with fingers. With a spoon divide the seasoned crumbs evenly among the pepper halves.

3
Done

Bake for about 30 minutes, until crumbs are golden and cheese is softened. Serve warm from the baking dish.

Greek Sisters

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Greek Summertime Bruschetta
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Stuffed Eggplants | Papoutsakia
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Greek Summertime Bruschetta
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Stuffed Eggplants | Papoutsakia