Fried Small Peppers Filled With Feta And Quinoa Food

FRIED SMALL PEPPERS FILLED WITH FETA AND QUINOA

Fried Small Peppers Filled With Feta and Quinoa image

The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent in Croatia. The peppers that are traditionally used for this are small, thin-skinned green peppers that taper to a single tip. These aren't easy to find locally, but I have recently found "baby bell peppers" that are the perfect size for this. I also make these stuffed peppers with Anaheims, which are spicy. The authentic filling is made with feta, herbs and egg only, but I decided to introduce some quinoa or bulgur to stretch the filling and make the peppers more substantial.

Provided by Martha Rose Shulman

Categories appetizer, side dish

Time 30m

Yield 8 servings as an hors d'oeuvre or 4 as a side dish

Number Of Ingredients 8

Ingredients

8 small sweet peppers, either baby bell or Italian peppers, about 1 pound
1 egg yolk
3 ounces feta, crumbled (about 3/4 cup)
1/2 cup cooked quinoa or bulgur
2 tablespoons finely chopped fresh parsley or mint
Freshly ground pepper
2 tablespoons unbleached all-purpose flour
2 to 3 tablespoons sunflower or grapeseed oil, as needed

Steps:

Roast the peppers over a flame or under the broiler until charred. Place in a bowl, cover tightly and allow to cool. Remove the skins and wipe the surface with paper towels.
With the tip of a paring knife, make a lengthwise slit down the middle of each pepper and carefully pull out the seeds and membranes and remove the stems and seed pods at the top. Open the peppers up on your work surface.
In a medium bowl beat together the egg yolk and the feta until amalgamated. Add the quinoa or the bulgur and the chopped herbs and stir together. Season with pepper (there's plenty of salt in the feta). Place a spoonful of filling down the middle of each pepper and fold the sides in over the filling, overlapping the edges.
Heat the oil over medium heat in a wide skillet. Place the flour on a plate. Lightly dredge the peppers in the flour. Fry the peppers gently until nicely browned, 3 to 4 minutes on each side. Use tongs to turn them. Drain on paper towels. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 135 milligrams, Sugar 3 grams

QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA

Quinoa-stuffed peppers with roast tomatoes & feta image

Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour

Provided by Sara Buenfeld

Categories Dinner, Lunch

Time 30m

Number Of Ingredients 14

Ingredients

60g quinoa
2 tsp tomato purée
1 large garlic clove , finely grated
1 tsp vegetable bouillon powder
400g can chickpeas , drained
90g baby spinach
handful basil leaves , chopped
2 yellow peppers , deseeded and halved lengthways
2 tsp extra virgin olive oil or rapeseed oil , plus a drop for the peppers
125g cherry tomatoes
40g feta , crumbled
1 tbsp pumpkin seeds
½ x 60g pack rocket
1 tsp balsamic vinegar

Steps:

Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.

Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 48 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium

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