Feta & Herb Stuffed Baby Red Peppers Recipe

Name: Feta & Herb Stuffed Baby Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 baby red peppers or 5 full-size red peppers, halved; 150 g feta; 100 g ricotta cheese; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh dill, chopped; 2 teaspoons lemon zest, finely grated; 2 -4 garlic cloves, minced; fresh ground black pepper, to taste; 1 1/4 cups fresh lemon juice; 2 tablespoons extra virgin olive oil; 2 cups watercress leaves, washed, dried, to serve

Servings: persons

10 baby red peppers or 5 full-size red peppers, halved
150 g feta
100 g ricotta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons lemon zest, finely grated
2 -4 garlic cloves, minced
fresh ground black pepper, to taste
1 1/4 cups fresh lemon juice
2 tablespoons extra virgin olive oil
2 cups watercress leaves, washed, dried, to serve

1
Preheat the oven to 200u00b0C, cut the tops off the baby red peppers and reserve (or halve the full-sized red peppers); using a small sharp knife, carefully remove the membrane and seeds and discard.
2
Place the feta and ricotta in a bowl and using a fork mash them until they are well-combined; add the parsley, dill, lemon zest and garlic, and season with pepper to taste.
3
Place the peppers in a lightly oiled roasting pan, divide the feta mixture among the red peppers and spoon it into the peppers, replace the tops, and drizzle the peppers with lemon juice and oil.
4
Roast the peppers in the oven for 20 minutes or until tender. If you are using halved full-sized peppers, you may want to cover the pan loosely with foil for the first part of the roasting time.
5
Transfer the peppers to a serving dish and garnish with watercress to serve.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 baby red peppers or 5 full-size red peppers, halved, 150 g feta, 100 g ricotta cheese, 2 tablespoons fresh parsley, chopped, and more.

Yes, Feta & Herb Stuffed Baby Red Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Feta & Herb Stuffed Baby Red Peppers

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