Herbed Feta Stuffed Mini Bell Peppers

"I recently got two pounds of mini bell peppers at Costco, and after eating about half of them raw (yum! they're so sweet and tasty!) we got to the point where I needed to find something else to do with them. Here's what I came up with, and having just eaten one, I can assure you they're absolutely delicious! These can be either baked (which I usually do), or eaten uncooked."
 
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Ready In:
55mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with water, then set aside.
  • Put the crumbled feta cheese in a bowl and add the sherry; toss to coat.
  • Mix together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to mix them all well.
  • Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or pan spray.
  • Preheat oven to 350 degrees F.
  • Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of feta in each pepper; place peppers in the casserole dish.
  • When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft and the cheese is melted. If too much of the cheese melts out of the peppers, use a spoon to put it back in. :)
  • Serve and enjoy!

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Reviews

  1. Absolutely fantastic! Easy to make and what a hit they were. Made them for the first time last week and DH asked for them again tonight. I followed the recipe exactly except for substituting regular chili powder for the Ancho Chili, as I did not have any on hand. Awesome! Thanks for posting!
     
  2. The mini bells in my garden were VERY productive this year and I was happy to find this recipe! I sliced them in half (top to bottom) thinking they would make nice "cups" to hold the cheese mix without too much spilling out as it melted. And it worked! Giving four stars because although the flavor was great, I think I will add a little cream cheese to the mix next time - they weren't quite as creamy as I was hoping for. Still super yummy and not a single one left!
     
  3. These are so good. I tried baking the peppers for about ten minutes in advance (during the time I was getting the cheese ready). I thought that might help avoid the leaking cheese. But, alas, I had some of the cheese melt out as well. It didn't really matter though. It was very simple to push it in with a spoon and it stayed in without too much prompting. Most importantly, these are delicious. I bought everything to make it again today... except the peppers! I will make the extra trip to get them. This recipe is worth it. Thanks for posting!
     
  4. Great success with coworkers and family. This recipe peaked my interest but we had never purchased mini bell peppers before or really noticed if available here. So you can imagine my surprise when I found a 2lb pkg in my fridge the day after my DH did groceries and I hadn't even mentioned this recipe. He also bought some garlic feta along with the regular stuff so I used 1/2 cup garlic feta plus 1 cup regular and omitted the salt. I was dismayed when I pulled the pan out of the oven to find the cheese covered the base of the pan but it hadn't ALL leaked out of them as it looked and was very quick and easy to push back inside each pepper. I used asaigo cheese as I always sub for the parm cheese due to cost. I served them cold after cooking the 45 mins since I was at work. Handing out the recipe tonite when I go into work as many requests.
     
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Tweaks

  1. Absolutely fantastic! Easy to make and what a hit they were. Made them for the first time last week and DH asked for them again tonight. I followed the recipe exactly except for substituting regular chili powder for the Ancho Chili, as I did not have any on hand. Awesome! Thanks for posting!
     

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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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