- 8 long, green, mild peppers - tops, seeds, and stems carefully removed
- 1/4 cup olive oil
- 2 tablespoons grated onion
- 2 tablespoons chopped tomatoes
- 1 tablespoon ketchup
- 1 tablespoon chopped fresh parsley
- ground black pepper, or more to taste
- dried oregano, or more to taste
- 1 pinch cayenne pepper, or more to taste
- 1/2 pound crumbled feta cheese
- 1 tablespoon olive oil, or as needed
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
- Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
- Broil peppers under the preheated broiler, turning frequently, about 15 minutes.
06/25/2019
recipepes.com
cheese-stuffed peppers, recipe
PT15M
PT1H
5
455 calories
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