Bell Peppers with Feta Filling and Olive Dressing
Bell peppers stuffed with feta and cream cheese, topped with a bright olive dressing. This recipe features fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 large red bell pepper halves
- 2 large green bell pepper halves
- 150 g Greek sheep cheese
- 100 g cream cheese
- 1 Garlic clove
- 0.5 bunch dill
- 0.5 bunch Parsley
- Salt
- ground black pepper
- 4 tbsp Lemon juice
- 4 tbsp olive oil
- 50 g pitted black olives, roughly chopped
- basil leaves for garnish
Instructions
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1.
Wash the bell peppers, cut them in half lengthwise and remove the seeds. Place the halves skin‑side down on a sheet of foil on a rack and grill under a preheated oven broiler until the skins are charred. Remove from the oven and let cool under a damp cloth; then peel off the skins.
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2.
Mash the sheep cheese with a fork and mix well with the cream cheese, adding the pressed garlic. Wash the herbs, shake dry, pick off leaves, chop finely and fold into the cheese mixture. Season with salt, pepper and 1 Tbsp lemon juice.
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3.
Spread the cheese mixture on the pepper halves, smoothing each with about 1 Tbsp of filling. Roll up the peppers and cover; refrigerate for at least 1 hour.
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4.
For serving slice the rolls into ~1 cm thick rounds, arrange decoratively on plates. Whisk together remaining lemon juice, salt, pepper and olive oil; drizzle over the rolls. Sprinkle with chopped olives and garnish with basil leaves.
