Bell Pepper Feta Pasta Toss Food

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

EASY RED BELL PEPPER AND FETA SALAD

Steps:

• Combine bell peppers, feta cheese, and onion in a large bowl.
• Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

PEPPERY PASTA WITH FETA CHEESE

Steps:

• Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Sauté until peppers begin to soften, about 4 minutes. Mix in peperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. Add pasta and toss until sauce coats pasta. Add feta and toss mixture to blend.

BELL PEPPER-FETA PASTA TOSS

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Place bell pepper in a colander; drain pasta over bell pepper.
• Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE

Steps:

• Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

BABY BELL PEPPERS WITH FETA AND MINT

Steps:

• Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 tablespoon olive oil, some chopped mint and the juice of 1/2 lemon. Top with crumbled feta.

SWEET PEPPER PASTA TOSS WITH KALE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
• In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

BELL PEPPER-FETA PASTA TOSS

Steps:

• Cook pasta according to package directions, omitting salt and fat. Place bell pepper in a colander; drain pasta over bell pepper. Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.

FETA STUFFED PEPPERS

Steps:

• Cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the tomatoes, spinach, orzo, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until orzo is tender., Spoon into peppers. Place in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until peppers are tender. , Sprinkle with cheese; bake 5 minutes longer or until cheese is softened.

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
• Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
• Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
• Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.

FETA AND RED BELL PEPPER PIZZA

Steps:

• Prepare grill:
• Open vents in lid and bottom of a kettle grill and put 25 briquets on each of 2 opposite sides of bottom, leaving middle clear. Oil rack and position it with flaps over briquets (for adding more briquets), 5 to 6 inches above them. Light briquets. (They're ready when grayish white, 20 to 30 minutes.)
• Shape pizza dough while grill heats:
• Halve dough and form each half into a disk. Dust dough and your hands with flour. Holding 1 edge of 1 piece of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch round to roughly 6 inches. Flour your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until about 10 inches in diameter.
• Put round on a lightly floured foil-lined baking sheet, then lightly flour top of dough and cover with another sheet of foil. Repeat shaping with remaining piece of dough and stack on top of first round, lightly flouring and covering with foil.
• Make pizzas:
• Stir garlic into oil.
• Discard foil from top crust and lightly brush with 1 tablespoon garlic oil.
• Holding foil underneath, flip crust, oiled side down, onto rack of grill. Repeat with remaining crust. Cover grill and cook until undersides of crusts are golden brown, about 4 minutes.
• Turn crusts over with 2 metal spatulas, then brush each with 1 tablespoon garlic oil and sprinkle with bell peppers, feta, oregano, and salt and pepper to taste. Cover grill and cook 5 to 7 minutes more, or until undersides are golden brown and cheese is slightly melted.