Feta Stuffed Peppers
The feta stuffed peppers with fresh herbs are a light Mediterranean dish, easy to make, and full of flavor.
Servings: 6 servings
Calories: 224kcal
Ingredients
- 6 peppers about 500 g/ 1 lb (Note)
- 7 oz feta 200 g
- 3 tablespoons cream cheese
- some milk
- 3 tablespoons extra virgin olive oil divided
- 2 garlic cloves
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 tablespoon fresh parsley
- 6 small tomatoes
- fine sea salt and ground black pepper
Instructions
- Preheat the oven to 400°F/ 200°C.
- Prepare peppers: Top the peppers and remove the seeds. Cut the peppers from top to bottom only on one side.6 peppers
- Filling: Crush the feta with a fork, add the cream cheese and enough milk to form a creamy paste. Add 2 tablespoons of the olive oil, grated garlic, chopped herbs and salt and pepper to taste.7 oz feta/ 200 g + 3 tablespoons cream cheese + some milk + 2 tablespoon of the oil + 2 garlic cloves + 1 tablespoon fresh thyme + 1 tablespoon fresh oregano + 1 tablespoon fresh parsley + fine sea salt and ground black pepper
- Fill the peppers with the paste and place them in a lightly oiled casserole dish.
- Prepare tomatoes: Remove the core of the tomatoes and score them lightly crosswise on the opposite side. Place them between the peppers and sprinkle them lightly with salt.6 small tomatoes
- Bake: Pour the remaining 1 tablespoon of olive oil over the vegetables and bake for about 40 minutes.
Notes
Peppers: Sweet pointed peppers like cubanelle, Italian frying peppers, banana peppers, roasting pimientos.
Nutrition
Serving: 1pepper | Calories: 224kcal | Carbohydrates: 13g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 38mg | Sodium: 431mg | Fiber: 3g | Sugar: 6g