Roasted Red Pepper And Feta Hors D'Oeuvres – a delicious recipe with red peppers, feta Sheeps Milk, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Cut Peppers in half and rub generously with olive oil.", "Place each pepper cut side down on a cookie sheet and place in oven in relatively close proximity to the burners. Watch carefully as you want the skins to darken but not catch on fire!", "Broil until the skins are black. Remove from oven and place the peppers into a thick freezer style zip lock bag (or in a glass bowl and cover with cello) for about 1/2 hour.", "Remove from bag or bowl and remove skins (they should easily peel away, if not, put them back and allow to sweat a bit more).", "Slice roasted red peppers into about 1"" x 4+"" slices. Cut feta into about 1/2"" x 1"" rectangles. Roll the feta in the red peppers and skewer with a toothpick. repeat until all the feta and or red pepper are used."]
101
kcal
Calories
3
g
Fat
13
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 5 red peppers try to get some with heavier flesh, 1 2/3 cups feta Sheeps Milk, olive oil.
Yes, Roasted Red Pepper And Feta Hors D'Oeuvres 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.
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