FETA-STUFFED PEPPERS
These peppers have some heft and give a satisfying main-course feeling. Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with a generous handful of herbaceous bread crumbs. It is a very simple dish, with a surprisingly complex taste, good warm or at room temperature.
Provided by David Tanis
Categories dinner, easy, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Cut bread into 1-inch cubes and pulse in food processor in batches to make coarse, soft crumbs. (It should yield about 3 cups.) Toss crumbs with olive oil and spread on a baking sheet. Bake, stirring frequently, until crisp and barely browned, about 15 minutes. Put baked crumbs in a bowl and add garlic, parsley, thyme, rosemary and Parmesan. Season with salt and pepper and toss well to combine. Set aside.
- Cut peppers in half lengthwise and remove seeds. Place in a low-sided baking dish in one layer. Season cut side lightly with salt. Fill each pepper half with 1/2 ounce crumbled feta and press in cheese with fingers. With a spoon divide the seasoned crumbs evenly among the pepper halves.
- Bake for about 30 minutes, until crumbs are golden and cheese is softened. Serve warm from the baking dish.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 389 milligrams, Sugar 4 grams, TransFat 0 grams
PEPPERS STUFFED WITH FARRO AND SMOKED CHEESE
This dish combines smoky-flavored cheese and paprika with the crunch of the farro and walnuts. Simmer the farro or spelt until it splays. I was inspired to make this filling by a delicious stuffed tomato dish I ate recently at Oliveto in Oakland, Calif., in which the tomatoes were stuffed with a smoky barley filling. I used a Dutch smoked gouda-like cheese that was labeled, simply "smoked cheese." I added paprika to the mix, which contributes to the smoky flavor, and walnuts, because I love the crunchiness with the grains. The cooked farro or spelt should be soft, so make sure to simmer until the grains splay.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, main course, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Oil an oven-proof, lidded casserole or Dutch oven large enough to accommodate all of the peppers. In a large bowl, mix farro, cheese, walnuts, tomatoes and paprika. Season to taste with salt and pepper.
- Cut tops away from peppers and gently remove seeds and membranes. Season the insides with a little salt, then fill with farro mix. Sprinkle a little paprika over the top and replace tops of peppers. Place upright in the casserole.
- Mix water, lemon juice, salt to taste, tomato paste and olive oil and pour into the casserole. Cover, place in the oven and bake 30 to 40 minutes, until peppers are tender. Remove from the heat and allow to cool slightly in the casserole. Remove tops and spoon liquid from the casserole over the filling. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 6 grams
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GREEK STUFFED PEPPERS WITH FARRO - AMYCASEYCOOKS
From amycaseycooks.com
対象人数 4カテゴリ Entree
- Cut peppers in half lengthwise through the stems. Remove the seeds and membrane. In a large pot of boiling water, parboil the peppers for 2 to 3 minutes or until slightly softened. Remove from the pot and place cut side down on a paper towel-lined baking sheet. Set aside.
- Cook farro according to package directions and set aside. In a large sauté pan over medium high heat add the olive oil. Sauté the onion and garlic for about 5 minutes or until the onions are softened. Add the zucchini and sauté for an additional 2 – 3 minutes. Add the spinach and sauté until just wilted, about 3 – 5 minutes. Stir in the cooked farro, oregano, tomatoes, chickpeas, olives, and feta cheese. Season to taste with salt and pepper.
- Place peppers in a large baking dish and divide farro mixture among the pepper halves. Bake until the peppers are tender and the filling is heated through, about 25 – 30 minutes. Remove from oven and serve.
STUFFED PEPPERS WITH FARRO - NO DIETS ALLOWED
From nodietsallowed.com
推定読み取り時間 4 分
- In a large pan add 3 cups of water, the bay leaf, the thyme sprig, the garlic clove, and the onion. Bring it to a boil. While the water comes to a boil, heat a cast iron pan or frying pan over medium heat. Add the farro
- to the pan and toast for about 7 minutes, until fragrant, shaking the pan around to turn the grains. Add farro to the pan of boiling water and aromatics. Let it boil for 20 minutes or so. Cooking time will vary a lot depending on what type of farro you use. Pearled and semi-pearled farro will cook faster. It’s best to taste for doneness constantly. You want the farro to be al dente, since it’s going to finish cooking in the oven in the pepper.
- Cut the tops of the peppers and carefully remove the stems and seeds from the inside. Sprinkle lightly with salt and pepper and brush a little bit of olive oil all over the peppers, inside and out. Set aside
- Add 1 tablespoon of olive oil to a frying pan over medium heat. Add the minced garlic and cook for a few seconds, stirring. Add chopped mushrooms and cook until soft, about 4 minutes. Add the spinach and cook until wilted. Add salt to taste. Remove from heat and set aside.
FARRO AND FETA STUFFED PEPPERS - THE DAILY MEAL
From thedailymeal.com
3.4/5 (4)推定読み取り時間 1 分
- Bring the water to a boil in a medium saucepan. Add the farro. Reduce the heat and simmer, covered, until tender, 25 minutes; drain.
- Preheat the oven to 350 degrees F. Spray a medium deep casserole dish or baking pan with nonstick spray.
- Cut a thin slice from the tops of the bell peppers; remove the ribs and seeds. Stir together the farro, chickpeas, scallions, cranberries, feta, cumin, salt, and pepper in a large bowl. Spoon the farro mixture evenly into the bell peppers. Place the peppers in the prepared casserole. Pour the cider into the casserole. Cover and bake until the peppers are tender, 1 hour. Transfer to a plate and cover.
- To make a sauce, pour the cooking liquid into a medium saucepan and bring to a boil over high heat. Boil, stirring occasionally, until the sauce is reduced and thickened slightly, about 5 minutes. Spoon the sauce over the stuffed peppers.
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From moireslife.com
- In a large baking dish, toss the peppers with 1 tablespoon olive oil, salt, and pepper. Transfer to the oven and roast for 20-25 minutes or until the peppers begin to char.
- Meanwhile, bring a medium saucepan of water to boil. Cook the farro according to the package directions. Drain, place into a large bowl, and toss with 2 tablespoons EVOO.
- In a large sauté pan over medium heat, add the 1/4 cup EVOO and the chopped garlic. Cook for 1 minute until aromatic and lightly browned. Add the chickpeas and cook for 3-4 minutes. Add the zucchini and corn, season with salt and pepper, and continue to cook for 3 minutes until the zucchini slightly softens.
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