Vegetarian Greek Bell Pepper And Feta Bake Food

GREEK MARINATED ROASTED PEPPERS, OLIVES AND FETA

Greek Marinated Roasted Peppers, Olives and Feta image

Taste a bit of Greece with this classic marinated combo of peppers, olives and cheese.

Provided by By Betty Crocker Kitchens

Categories Snack

Time 45m

Yield 32

Number Of Ingredients 10

Ingredients

5 large red bell peppers
1/4 cup olive or vegetable oil
3 tablespoons lemon juice
1/2 cup chopped fresh parsley
1/4 cup finely chopped red onion
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 cloves garlic, finely chopped
2 cups pitted kalamata olives
8 oz feta cheese, cut into 1/2-inch cubes (1 cup)
Baguette slices, if desired

Steps:

Set oven control to broil. Place bell peppers on cookie sheet. Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces. In glass bowl or jar, place peppers, olives and cheese. Pour marinade over pepper mixture. To serve, use slotted spoon. Serve with baguette slices.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

GREEK STUFFED BELL PEPPERS AND TOMATOES (VEGETARIAN)

Greek Stuffed Bell Peppers and Tomatoes (Vegetarian) image

Make and share this Greek Stuffed Bell Peppers and Tomatoes (Vegetarian) recipe from Food.com.

Provided by Pa. Hiker

Categories Brown Rice

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups water
2 cups brown rice, uncooked
2 medium onions, diced
3 tablespoons mccormick's all purpose Greek seasoning
2 teaspoons mint leaves, dried (optional)
2 teaspoons oregano, dried (optional)
2 tablespoons parsley, dried (optional)
1 teaspoon black pepper
6 -8 bell peppers, ripe (red or yellow) or 6 -8 firm tomatoes
28 ounces tomatoes, petite diced

Steps:

Bring 4 cups of water slowly to a boil.
While the water is boiling mix the Greek spices (if not using the McCormick's then use the mint, oregano, and parsley), and black pepper.
Mix in the uncooked rice.
Add the diced onions.
Once the water is boiling, and the dry ingredients have been mixed, add the mixture to the water and cook according to the package directions for the rice.
While the rice is cooking cut the tops off of the peppers/tomatoes, just enough to get a spoon inside and clean out the seeds.
When the rice has finished cooking remove it from the stove and mix in the petite diced tomatoes.
Spoon the mixture into the peppers/tomatoes.
Place in a baking dish and bake at 350 for 45 minutes (or until they are tender).

Nutrition Facts : Calories 296.9, Fat 2.5, SaturatedFat 0.5, Sodium 19.2, Carbohydrate 63.3, Fiber 7, Sugar 8.5, Protein 7.6

GREAT APPETIZER: OVEN BAKED FETA WITH TOMATOES & PEPPERS

Great appetizer: Oven Baked Feta with Tomatoes & Peppers image

A classic recipe from Northern Greece that is ready in just 30 minutes!

Provided by Marilena Leavitt

Categories Appetizer

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

8 ripe pearl tomatoes, or, 1 large vine-ripened tomato
4 TBSP. extra virgin olive oil
--- sea salt & crushed red pepper flakes
½ medium green bell pepper (or 2 sweet banana peppers)
2 thick slices of Greek Feta (about 6 oz.)
1 tsp. dried Greek oregano
4 slices of hearty multigrain bread, grilled

Steps:

Preheat the oven to 425˚F.
Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.

EGGPLANT AND PEPPERS WITH FETA

Eggplant and Peppers With Feta image

This is a great recipe for veggies on the grill. It comes from Emeril Lagasse's new cookbook, Emeril at the Grill. If your bell peppers are large, you may want to eliminate one of them. Try to keep the ratio of eggplant to peppers even. Great on its on, and delicious wrapped in a pita with tzatziki sauce.

Provided by breezermom

Categories Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 eggplants, ends trimmed, sliced into 1/3 inch round slices
salt
1 red bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1 orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1/3 cup olive oil
1/3 cup feta cheese, crumbled (3 oz)
1 tablespoon fresh basil, mince (or use a combination of all three) or 1 tablespoon fresh oregano, minced (or use a combination of all three)
1/4 cup extra virgin olive oil
1 lemon, juice of
kosher salt
black pepper, freshly ground

Steps:

Place eggplant on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat", about 15 to 20 minutes. Blot eggplant with clean paper towels.
Preheat grill to medium-high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper.
Transfer eggplant and peppers to the grill or place in a grill basket. You may need to cook them in batches. Cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
Transfer eggplant to a platter and top with the pepper strips. Garnish with feta and marjoram (or spice of your choice). Drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature. You can use this as a side dish, or in a pita as a sandwich.