This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

171 calories; protein 5g 10% DV; carbohydrates 6.1g 2% DV; fat 14.7g 23% DV; cholesterol 25mg 8% DV; sodium 339.5mg 14% DV. Full Nutrition
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