Roasted Red Pepper And Feta Stuffed Burger Recipe 465 Food

FETA-STUFFED HAMBURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

ROASTED RED PEPPER AND FETA STUFFED BURGER RECIPE - (4.6/5)

Steps:

• Heat your grill to a medium high. Get all of your ingredients out and ready to go. Slice the roasted red bell pepper into thin strips. Mix the hamburger meat with the Creole seasonings. Take a medium handful of ground beef and place it into the hamburger press (found at Sur la Table). Next, put the lid on top and press down. When you open the hamburger press, gently move the meat up all sides of the press walls. Once the top of the press has been removed, layer the interior of the burger with olive tapenade, then feta cheese and last with red pepper. Next, take another small heap of ground beef and press it into a flat patty that covers the opening of the stuffed burger. Gently tap down with the press and then remove the burger from the press all together. Seal all sides of the ground beef patty with your fingers and continue with the other three patties. Use a pastry brush and lightly spread olive oil over all four patties and season with salt and pepper. Cook on the grill for 16-18 minutes (or until cooked). If the burger is burning, place on an area of the grill that isn't so hot and keep the lid closed. When the burgers are almost finished, toast the buns on the grill. Serve the burgers with mayonnaise, lettuce and tomatoes.

RED PEPPER AND FETA TURKEY BURGERS

Steps:

• 1. Warm a pan over medium heat and coat with cooking spray.
• 2. In a bowl, combine first 5 ingredients and shape mixture into 4 patties. Place in pan, cover, and cook for 7 minutes. Uncover, flip, and cook for 5 more minutes.
• 3. In another bowl, combine lemon juice with yogurt. Set aside.
• 4. Serve burgers on rolls, topped with yogurt sauce, spinach, and cucumber.

ROASTED PEPPER FETA POPPERS

Steps:

• Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
• Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
• Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
• Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.

ROASTED PEPPERS WITH FETA

Steps:

• Place peppers on grill and char. Remove from grill and place in bowl and cover with plastic wrap for 10 minutes. Cut peppers in half and remove skin and seeds. Mix eggs, feta, parsley, and chiles. Fill peppers evenly and place under broiler until golden brown.

BAKED PEPPERS WITH FETA CHEESE

Steps:

• Preheat the oven to 400°F
• Place the peppers in a baking dish, cut side down. Drizzle with olive oil.
• Tuck the basil and garlic between the peppers. Scatter the feta on top.
• Bake in the oven for 30-40 minutes. Serve hot, warm, or at room temperature.

FETA-STUFFED PEPPERS

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.

STUFFED ROASTED RED PEPPERS

Steps:

• Preheat oven to 400°F
• Halve the red peppers, take out the seeds and fill with the garlic and sun-dried tomatoes.
• Drizzle over the oil. Place on to a baking tray and roast in the oven for 20-25 minutes.
• Meanwhile, cook the risotto rice as instructed on the pack. When cooked, stir in the cream cheese, red pesto and pine nuts.
• Take the peppers out of the oven. Leave to cool slightly, then tip the garlic and sun-dried tomatoes from the pepper into the rice and stir.
• Pile the mixture into the pepper halves and place them back in the oven for 5 minutes or until heated through, and serve.