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    You are in: Home / Recipes / Mediterranean Roast Peppers Recipe
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    Mediterranean Roast Peppers

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • on December 06, 2009

      Absolutely great appetizer / first course or even a light, leisurely lunch. Small red peppers where not available only large ones so I doubled the filling to make up for the size difference. Liked the flavor the wine gave the red peppers. Made with out the mint as I forgot to buy it. Loved every bite of this wonderful yummy dish. Thanks so much for the post.

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    • on July 05, 2009

      This was one of the hits of the night - the 4th of July will never be the same - Katzens' Onion & Mushroom soup, the simple salad with Linda Creole dressing, the Cajun Rice Salad and the Cajun Shrimp .....yummy night to remember...thanks for making it so easy Karen - made for veggie swap...the one thing I have to say about this recipe try it you will love it is awesome!!!

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    • on March 23, 2009

      DH just loved these peppers ~ I made this especially for him. A definite keeper ~ easy to put together and a nice presentation for a Mediterranean meal. Thanks Karen Elizabeth, made for POTLUCK TAG, March 2009.

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    • on February 23, 2009

      Very good and great eye appeal. Will certainly make this great dish again. Followed the recipe as posted and look forward to serving to guests. Thanks for posting. Swap#25 Aus/NZ

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    • on January 19, 2009

      This is a very tasty dish. However, we all agreed that next time I should pre-roast the peppers and then stuff and broil until the cheese bubbles and is golden brown. Following the recipe as written, our peppers were still a little al dente but if I baked them any longer the stuffing would have dried up. I thinks the taste is wonderful so we will have these again with a little change. Thanks!

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    • on January 14, 2009

      This could be served as a starter or side dish at an expensive, deluxe restaurant. It's absolutely sensational. My only changes were to double the fresh herbs and use slices of a soft vintage cheddar cheese because I had no mozzarella on hand. Three of us finished this off and we all wished there had been more. A real starring recipe. My photos show before and after cooking. Thanks so much for posting.

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    • on November 08, 2008

      The adults in the house really enjoyed this. The kids were iffy about it but did eat it all (who cares what they think right!). I left out the olives and cheese but made everything else according to the directions. Will definitely be making it again. Thanks Karen Elizabeth (I'm Karin Elizabeth too).

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    Nutritional Facts for Mediterranean Roast Peppers

    Serving Size: 1 (154 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 211.2
     
    Calories from Fat 134
    63%
    Total Fat 14.9 g
    23%
    Saturated Fat 3.5 g
    17%
    Cholesterol 11.2 mg
    3%
    Sodium 427.9 mg
    17%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.8 g
    15%
    Protein 4.8 g
    9%
    Detailed Nutrition Values About Nutrition Info
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