CHEESE-STUFFED PEPPERS

Cheese-Stuffed Peppers image

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!

Provided by RIOULA

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

8 long, green, mild peppers - tops, seeds, and stems carefully removed
¼ 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
½ pound crumbled feta cheese
1 tablespoon olive oil, or as needed

Steps:

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.

Nutrition Facts : Calories 171 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 339.5 mg, Sugar 4.1 g