Feta & Herb Stuffed Baby Red Peppers

"Baby red peppers stuffed with feta, ricotta and herbs, then baked in the oven. A great side dish to any meat dish or as one of several vegetarian dishes. Adapted from the January 2006 'Australian Good Taste' magazine."
 
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Ready In:
40mins
Ingredients:
11
Yields:
10 stuffed peppers
Serves:
6
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ingredients

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directions

  • Preheat the oven to 200°C, 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.
  • 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.
  • 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.
  • 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.
  • Transfer the peppers to a serving dish and garnish with watercress to serve.

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Reviews

  1. I used regular red peppers for this, and slightly more ricotta than called for (because I ran low on feta). Even still, it was very good. It is something I would probably make again, as it seems pretty versatile. Thanks!
     
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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