Best Chilli Stuffed Peppers With Feta Topping Recipes

CHILI STUFFED PEPPERS

Steps:

• Start by making your choice of chili recipe. If you have leftover chili, this is a great recipe to use it up!
• Preheat your oven to 400 degrees.
• Carefully cut the tops off of the bell peppers and remove the seeds and membranes inside. Fill the peppers with the chili, all the way to the top. If you're using the cheese, sprinkle the cheese on top.
• Place the chili stuffed peppers in a baking dish and pop them into your oven. Let the peppers roast for about 30 minutes, or until the chili is bubbling and hot and the peppers have softened.

GREEK STUFFED PEPPERS WITH FETA CHEESE RECIPE

Steps:

• In a saucepan with plenty of boiling salted water, add the peppers and leave them for 5 minutes, until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
• Prepare the stuffing. In a food processor, add 2 tbsp's of olive oil, the garlic and the onion and blend. Add Into a large bowl, along with the chopped parsley, the chopped tomato, the feta cheese, the kefalotyri and mix with with a fork, until the ingredients are combined.
• Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush, to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won't pour out, when melted.
• Bake in preheated oven at 170C for 1/2 hour until the peppers are nicely colored and the cheese starts to melt

CHILI-STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees. Place peppers directly over a gas flame (or under the broiler); cook, turning occasionally, until charred, about 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam about 15 minutes. Rub off charred skins. Cut 1/2 inch off top of each pepper; remove ribs and seeds.
• In a bowl, stir together chili, rice, and egg. In a separate bowl, stir together tomato sauce, chicken broth, and harissa; pour into an 8-inch baking dish.
• Nestle peppers in dish; divide chili mixture among cavities. Drizzle with oil. Cover with parchment-lined foil; bake until sauce bubbles, 40 to 45 minutes.
• Toss parsley with lemon juice and 1 teaspoon oil. Sprinkle some of the parsley mixture on peppers; serve the rest as a salad.

COUSCOUS-STUFFED PEPPERS WITH BASIL SAUCE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
• Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks
• Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
• Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

CHILLI-STUFFED PEPPERS WITH FETA TOPPING

Steps:

• Heat oven to 190C/170C fan/gas 5. Place the pepper halves in a shallow baking dish, skin-side up, and roast for 15-20 mins.
• Meanwhile, tip the spices into a pan and warm briefly to release their flavour. Tip in the tomatoes and stir in the onion, garlic, chilli, aubergine and kidney beans with their juice. Cover the pan and cook for 20 mins, stirring occasionally. Try not to add any extra liquid; the mixture should be quite dry. Stir in the coriander.
• 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. Top with the feta mixture and return to the oven for 10 mins more until the topping has lightly set. Don't worry if some of it flows off, as it will just set in the dish. Serve the peppers on the rocket with lime wedges for squeezing over.

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.