Cheese-Stuffed Peppers recipe
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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 caloriescarbohydrate: 6.1 gcholesterol: 25 mgfat: 14.7 gfiber: 0.9 gprotein: 5 gsaturatedFat: 5.4 gservingSize: -sodium: 339.5 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Cheese-Stuffed Peppers
Directions
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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.
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.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
Broil peppers under the preheated broiler, turning frequently, about 15 minutes.