Greek Peppers

"This recipe was in the food section of a local paper. True keeper!! The peppers can always be roasted in advance and kept in the refrigerator for any number of uses, which makes putting this together much faster and easier. Whenever possible, always buy brine-packed feta. It is far superior to the brands already crumbled. Keep any unused feta in the brine in a well-sealed container in the coldest part of your refrigerator. prep or cooking time does not include refrigeration."
photo by Bay Laurel photo by Bay Laurel
photo by Bay Laurel
photo by Bay Laurel photo by Bay Laurel
Ready In:
2 red bell peppers




  • Cut the two red bell peppers lengthwise into thirds, carefully removing seeds and membranes.
  • Place on a baking sheet skin-side up and flatten out with the palm of your hand.
  • Brush or drizzle with a bit of olive oil and roast at 500 degrees until skins become charred and slightly wrinkled.
  • Upon removing from the oven, immediately place them into a sealed bowl or plastic bag.
  • When the peppers are cool enough to handle, peel the skins off with your fingers and discard the skins — don’t rinse the peppers or you’ll rinse away that delicate smoky flavor from the roasting.
  • Arrange on a plate and chill for about 30 minutes.
  • Combine cheeses, lemon juice, garlic, oregano and season to taste with salt and pepper.
  • Divide mixture into as many portions as you have roasted pepper sections and shape it into a log.
  • Mold the pepper over the cheese log and form it into a jalapeno pepper shape, lay it in the center of a salad plate.
  • At the thicker end, tuck in a stem of fresh basil.
  • Drizzle with olive oil and serve.

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<p>I've noticed plenty of members are animal lovers. That helps me feel right at home. I have 3 cats that I could tell stories about all day.. <br />My daughter is 9 and never know what to expect when it comes to meal time unless she put in a special request. <br />I love cooking new things all the time since I get bored fairly quickly. Of course there are those recipes that I can't get out of my head and I make them over and over. <br />Following directions is very difficult for me so I use recipes as guidelines and that is it. If something really works for me, I post it. <br />A lot of my favorite recipes are copy cat. I would much rather make something I love from a restaurant than actually go. <br />I make Alice Springs Chicken monthly and Cottage Cheese pancakes at least 4 times a month. Those two recipes will never get old in this house. <br />If I'm taking pictures of my freshly made food, my DD knows she's gonna be trying something new. She doesn't always appreciate it but she is not starving. <br />Enjoy!! <br /><img src= alt= /> <br /><img src= alt= /> <br /><img src= alt= /> <br /> <br /><img src= alt= /> <br /><img src= alt= /> <br /><img src= border=0 alt=Photobucket /> <br /><img src= border=0 alt=Photobucket /></p>
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