Baked Stuffed Red Peppers With Cherry Tomatoes Feta And Thyme Food

BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME

Steps:

• Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
• Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.

YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)

Steps:

• Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
• Cut off tops of peppers (retain tops) and remove seeds and membrane.
• Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
• Take tomato flesh and process it until pureed.
• Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
• Stuff the vegetables evenly with this mixture.
• Replace tops of tomatoes and peppers.
• Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
• Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
• Turn off oven and leave in for another hour to'mellow' before serving.
• This is best served slightly warm or at room temperature.
• It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
• It will also have yummy juices begging to be mopped up with bits of crusty bread.
• In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
• That way you can have a couple of wedges of potato too.

BAKED FETA RECIPE

Steps:

• Heat the oven to 400 degrees F and adjust a rack in the middle.
• Arrange the onions, bell peppers, and cherry tomatoes at the bottom of a ramekin or oven-safe dish. Sprinkle with 1 tsp oregano, pinch red pepper flakes, and add some of the fresh thyme. Drizzle a bit of extra virgin olive oil.
• Add the feta on top of the arranged veggies. Season the feta block with the remaining dried oregano, pinch of red pepper flakes and whatever remains of the fresh thyme. Drizzle a generous amount of extra virgin olive oil on the feta and make sure to brush the sides with some of the oil.
• Place the baking dish on the middle rack of the oven and bake for 20 to 30 minutes (and if you like, you can stick it under the broiler very briefly to add color).
• Serve with pita chips or toasted Italian bread.

BOUGIOURDI - SPICY BAKED FETA WITH PEPPERS AND TOMATOES

Steps:

• Preheat your broiler to 220° C / 425° F
• Slice the long pepper into rounds
• Slice the tomatoes
• Put the feta in an oven-proof dish, surround with the tomatoes, and top with the sliced pepper
• Crumble the dried chilies over the top
• Pour the olive oil over the feta
• Broil on the top rack of the oven for about 10 minutes, until the peppers start to color along the edges.
• Remove from the oven and crumble the oregano over the top. Add a small splash of ouzo if you like.

BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME

Steps:

• Preheat the oven to 400°F, with the rack in the top third. Place the bell pepper halves, cut sides up, in a baking dish. Toss together the tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
• Bake the stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove the foil; continue to bake until the tomatoes begin to burst and the cheese turns light brown, 13 to 15 minutes more. Remove the stuffed peppers from the oven, and serve warm.