Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, stuffed peppers with feta (vegetarian). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Stuffed Peppers With Feta (Vegetarian) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Stuffed Peppers With Feta (Vegetarian) is something which I’ve loved my whole life.
This vegetarian stuffed peppers recipe is one of our favorite summer dinners! Filled with herbed orzo and kale, they're light, healthy & easy to make. Stir in the feta cheese, lemon juice, lemon zest, mint, red pepper flakes, and generous pinches of salt and pepper.
To begin with this recipe, we have to first prepare a few ingredients. You can cook stuffed peppers with feta (vegetarian) using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Stuffed Peppers With Feta (Vegetarian):
- Get 2 bell peppers,
- Get 110 g meat free mince,
- Get 50 g reduced fat feta cheese,
- Take 1/2 a medium red onion, sliced finely,
- Get 1 medium tomato, chopped,
- Take 1/2 a red chilli, seeds removed and sliced finely,
- Get 1/4 tsp smoked paprika,
- Get 1 tiny pinch of ground cumin,
- Make ready 1/4 tsp dried oregano,
- Prepare 1 tsp olive oil,
- Make ready Spray cooking oil for frying
- Make ready Salt and pepper to season
Stuff peppers with cream cheese, beans, aubergine and feta. Meanwhile, beat the egg with the feta and fromage frais. Turn the peppers over and pile the aubergine mixture into each one, packing it down as much as you can. The stuffed peppers are juicy and flavoursome.
Steps to make Stuffed Peppers With Feta (Vegetarian):
- Prepare the bell peppers by slicing off the top to form a lid, then scraping out the pith and seeds from the centre. Ensure that the peppers are able to stand up straight if set upon a flat surface. You may need to carefully shave off a tiny bit from the base in order to level them out so they stand freely.
- Line a baking tray with foil and preheat the oven to 180 (fan).
- Heat up a medium-large saucepan over a medium heat and spray in some cooking oil to cover the base liberally. Once hot add the red onions and fry for a couple of minutes. Next add in the tomato and chillies. Stir and fry for a further two minutes. Season with salt and pepper.
- Add the meat free mince. Combine the ingredients together. Season with the ground cumin, smoked paprika and oregano. Stir once more.
- Remove from the heat and add 2/3rds of the feta cheese. Stir together and then add 2 tbsp water. This will add some needed moisture to the mixture, as meat free mince doesn't release any fat when fried.
- Stuff the peppers with the mixture. Place standing upright into the lined baking tray then add the lids (pepper tops), drizzle over the olive oil and season with some salt. Bake in the oven on a centre shelf at 180 for around 20-25 minutes.
- Once the peppers are tender and slightly browned on top and the sides, remove from the oven. Leave to cool for a minute. Remove the lids and crumble over the remaining feta, season with pepper. Serve and enjoy! :)
Watch how to make Feta and rice stuffed peppers. Quick and easy, these bull's horn (long green peppers) stuffed with feta cheese are delicious as a meze, appetizer, or side dish. The recipe calls for bull's horn (or Anaheim or Cubanelle) peppers (long and tapered, light green in color, sweet), hot red peppers, and feta cheese The recipe is quick. These protein-packed stuffed peppers make a filling vegetarian meal. If you don't like goats' cheese these they also work well with feta.
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