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| Recipe
name: Mediterranean Roasted Stuffed Peppers |
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| Recipe
by: Ric Cunningham, Wheatfield, NY |
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| History:
Lots of fresh peppers one day and a flash of an idea while making
souvlaki. Basically Greek in origin |
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| Description: Roasted
Stuffed Cherry Peppers |
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| Preparation
time: about 45 minutes |
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| Serves: makes
about 20 peppers |
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Amount/Measure/Ingredient:
1 pound fresh red cherry peppers (not pickled)
8 ounces fresh feta in brine
1 tin anchovies
fresh or roasted garlic cloves
fresh Greek oregano if available, do not use dried.
Good Greek or Italian extra virgin olive oil.
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| Preparation:
Remove stems from peppers and seed with a
melon-baller. Place one garlic clove, one oregano leaf and a bit of anchovy
(to taste), between 1/2 and 1 depending on pepper size, usually is good.
Fill pepper with feta cheese and drizzle with olive oil. Place in preheated (350 degree) oven or on the grill until peppers are soft or browned.
I use mini muffin tins for small batches to help keep them upright or crowd them in a pie
pan so they won't move. Serve as an appetizer or for a party
snack.
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| Reformatted
from a recipe submitted to Good Cooking © 2004 by Good
Cooking, Inc.
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