Cheese-Stuffed Peppers recipe

All Recipes Appetizers and Snacks Cheese

Ingredients

8 long, green, mild peppers - tops, seeds, and stems carefully removed
¼ cup olive oil
2 tablespoons grated onion
2 tablespoons chopped tomatoes
1 tablespoon ketchup
1 tablespoon chopped fresh parsley
ground black pepper, or more to taste
dried oregano, or more to taste
1 pinch cayenne pepper, or more to taste
½ pound crumbled feta cheese
1 tablespoon olive oil, or as needed

Nutrition Info

171 calories
carbohydrate: 6.1 g
cholesterol: 25 mg
fat: 14.7 g
fiber: 0.9 g
protein: 5 g
saturatedFat: 5.4 g
servingSize: -
sodium: 339.5 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.

  2. Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.

  3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  4. Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.

  5. Broil peppers under the preheated broiler, turning frequently, about 15 minutes.

Recipe Yield

8 servings

Recipe Note

This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!

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