Best Peppers With Feta And Almonds Recipes

PEPPERS WITH FETA AND ALMONDS

Peppers with Feta and Almonds image

Provided by Nigella Lawson : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

8 red or yellow peppers, or a mixture of both
4 ounces feta cheese
Couple squeezes lemon juice
1 tablespoon extra-virgin olive oil
1/3 cup blanched or sliced almonds
2 tablespoons freshly chopped flat-leaf parsley

Steps:

Peeling peppers is a time-consuming and fiddly job, but it isn't difficult - and this is a distinction that's important to remember. Like most tasks of this order, culinary or otherwise, the space it takes up in your head is greater than the actual demands of the activity, but if the idea of charring and then peeling 8 peppers really appalls, then don't do it. The world is not going to fall apart if you buy a jar of ready-peeled and oil-softened peppers, nor do you lose the right to occupy your own kitchen if you ignore my suggestion altogether. Make a tomato salad; buy some tabbouleh from the deli.
But meanwhile at stately Wayne mansion, preheat the broiler as hot as you can get it, and then sit the peppers on a rack below. When the skin turns black and blistery, turn them; you want to char them on every side. You can do this also, if you've got a gas stove, just by holding them with a long fork over the burner, but it can get tiresome to say the least.
When the peppers are black and charred, remove them (trying not to burn yourself) to a large bowl and cover immediately with plastic wrap. Leave for 10 to 20 minutes.
Then uncover and, 1 by 1, peel and remove the seeds. Don't get worried if the odd bit of skin (or indeed seed) remains. Cut or tear into wider chunks/strips (I don't like this too dinky) and arrange on a large plate. Crumble over the feta, then squeeze over lemon juice and drizzle with oil. Scatter over the almonds and sprinkle on the parsley - and that, frankly, is it.

ROASTED ASPARAGUS & PEPPERS WITH FETA

Roasted Asparagus & Peppers With Feta image

This is from the Kraft Canada website, but don't let that discourage you. It's very good and it doesn't use any of that "kid" food that I normally think of when I hear the name "Kraft". We just used normal, unflavored feta cheese, but I'll bet it would be even better with the feta specified in the recipe.

Provided by Paris D

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb asparagus, trimmed
1 red pepper, chopped
1/4 cup light balsamic vinaigrette salad dressing
2 tablespoons feta cheese, the type with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese

Steps:

Heat oven to 400ºF.
Arrange asparagus in row on foil-covered baking sheet. Sprinkle peppers onto bottom ends of spears.
Bake 20 minute or until vegetables are crisp-tender.
Top with dressing and cheese.

Nutrition Facts : Calories 52.9, Fat 1.9, SaturatedFat 1.1, Cholesterol 6.3, Sodium 96.3, Carbohydrate 6.8, Fiber 2.9, Sugar 3, Protein 4