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Feta Stuffed Peppers
Created by: Howcan Team
Ingredients
- 6 large bell peppers
- 1 cup cooked quinoa
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a large bowl, combine 1 cup cooked quinoa, 1 cup crumbled feta cheese, 1/2 cup chopped fresh parsley, 1/4 cup chopped red onion, 2 cloves minced garlic, 2 tablespoons olive oil, 1 teaspoon dried oregano, and salt and pepper to taste.
- Stuff the mixture into the prepared bell peppers, pressing down gently to fill any gaps.
- Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy!
Feta stuffed peppers have a rich history dating back to ancient Greece, where feta cheese was a staple ingredient. This Mediterranean dish has been perfected over centuries, with each region adding its own unique twist. The tangy and creamy feta cheese is mixed with herbs and spices, then stuffed into sweet bell peppers and roasted to perfection. Renowned chefs like Yotam Ottolenghi have popularized this dish, infusing it with modern flair. Today, the best version of this dish can be found in the coastal regions of Greece, where the freshest feta and peppers are used. The key to nailing this dish lies in the quality of feta and the balance of flavors. For a unique twist, some chefs also add pine nuts or raisins to the stuffing for an extra burst of flavor.
40 min
6
180 calories
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