Best Roasted Feta With Olives And Red Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEK MARINATED ROASTED PEPPERS, OLIVES AND FETA



Greek Marinated Roasted Peppers, Olives and Feta image

Taste a bit of Greece with this classic marinated combo of peppers, olives and cheese.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 45m

Yield 32

Number Of Ingredients 10

5 large red bell peppers
1/4 cup olive or vegetable oil
3 tablespoons lemon juice
1/2 cup chopped fresh parsley
1/4 cup finely chopped red onion
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 cloves garlic, finely chopped
2 cups pitted kalamata olives
8 oz feta cheese, cut into 1/2-inch cubes (1 cup)
Baguette slices, if desired

Steps:

  • Set oven control to broil. Place bell peppers on cookie sheet. Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
  • Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
  • Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces. In glass bowl or jar, place peppers, olives and cheese. Pour marinade over pepper mixture. To serve, use slotted spoon. Serve with baguette slices.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

ROASTED FETA WITH OLIVES AND RED PEPPERS



Roasted Feta with Olives and Red Peppers image

Categories     Cheese     Olive     Pepper     Appetizer     Broil     Quick & Easy     Feta     Bell Pepper     Spring     Ramekin     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 8

1/2 lb feta (preferably Greek), rinsed and drained
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon black pepper
1/4 cup bottled roasted red peppers, chopped
10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
2 tablespoons extra-virgin olive oil
Accompaniment: lemon wedges; toasted pita wedges or crusty bread
Garnish: chopped fresh parsley

Steps:

  • Preheat broiler.
  • Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
  • Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
  • Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

ROASTED PEPPERS WITH FETA AND OLIVES RECIPE



Roasted peppers with Feta and olives recipe image

www.goodto.com has lots of quick and easy food recipes like this roasted peppers with feta and olives. Find more recipes at www.goodto.com

Provided by GoodtoKnow

Yield Serves: 2

Number Of Ingredients 9

2 large Ramiro peppers
2tbsps olive oil
1 red onion, cut into wedges
Chery tomatoes, halved
Black olives
Feta cheese, crumbled
Salt
Black pepper
Crusty bread (to serve)

Steps:

  • Preheat the oven to 200°C, 400°F, Gas 6. Halve and deseed the peppers. Place in a roasting tin and drizzle with a little olive oil. Roast for 15 mins.
  • Fill the peppers with a few red onion wedges, halved cherry tomatoes, black olives and some crumbled feta cheese. Season with salt and freshly ground black pepper and drizzle with a little more olive oil.
  • Return to the oven for a further 10-15 mins. Serve with crusty bread.

Nutrition Facts : @context https

RICE WITH ROASTED RED PEPPERS, BLACK OLIVES & FETA



Rice with Roasted Red Peppers, Black Olives & Feta image

Make and share this Rice with Roasted Red Peppers, Black Olives & Feta recipe from Food.com.

Provided by Dancer

Categories     White Rice

Yield 6 serving(s)

Number Of Ingredients 12

1 large red bell pepper, roasted
1 1/2 cups long-grain white rice
1 tablespoon olive oil (or less)
3 green onions, chopped with green
1 clove garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
3 tablespoons sun-dried tomatoes, chopped, softened
3 tablespoons kalamata olives, chopped and pitted
1/4 teaspoon black pepper, freshly ground (or to taste)
1/4 cup feta cheese, crumbled
to taste fresh parsley (to garnish)

Steps:

  • Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
  • Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
  • Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
  • Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
  • Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
  • In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
  • Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
  • Refrigerate any leftovers and serve cold.

Nutrition Facts : Calories 226.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.6, Sodium 146.7, Carbohydrate 41.4, Fiber 1.8, Sugar 2.4, Protein 5

Related Topics