Teresa's Recipes
Pea and Feta Stuffed Peppers
Brighten up your dinner table with these vibrant Pea and Feta Stuffed Peppers! Bursting with flavor, these colorful bell peppers are filled with a delightful mixture of sweet peas, creamy feta cheese, and fragrant herbs. This dish is not only visually appealing but also packed with nutrients, making it a perfect vegetarian option for any meal. Traditionally, stuffed peppers have roots in various cuisines around the world, symbolizing the abundance of harvest and creativity in cooking.
Ingredients
- 4 large, any color Bell peppers
- 1 cup, thawed Frozen peas
- 1 cup, crumbled Feta cheese
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1/4 cup, chopped Fresh parsley
- 1/4 cup, chopped Fresh mint
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 280
- Fat: 15g
- Carbs: 25g
- Protein: 10g
- Sodium: 450mg
- Sugar: 5g
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up on a baking sheet.
- In a large mixing bowl, combine the thawed peas, crumbled feta cheese, minced garlic, chopped parsley, chopped mint, olive oil, salt, and pepper. Stir until the mixture is well combined.
- Generously fill each halved bell pepper with the pea and feta mixture, pressing down gently to pack in the filling.
- Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven and let cool for a few minutes before serving. Enjoy hot, garnished with extra herbs if desired.
Tips
- For an added kick, consider mixing in some red pepper flakes or chopped jalapeños.
- You can substitute fresh herbs with dried ones if fresh isn’t available; just use about a third of the amount.
- Serve with a side salad or a dollop of Greek yogurt for added creaminess and flavor.