Roasted Peppers Stuffed with Feta & Olives

Introduction

Welcome to another episode of Dimitra's Dishes! Today, we're diving into a delightful recipe perfect for the summertime: Roasted Peppers Stuffed with Feta and Olives. This dish combines the sweetness of roasted red peppers with the creamy, salty goodness of feta cheese and the rich flavor of olives, creating a perfect side dish for any meal. Plus, it's a fantastic low-carb option for those looking for delicious, healthy recipes.

Ingredients

• Fresh Poblano Peppers (or Red Romano, Anaheim, or Mini Bell Peppers)
• Sour Cream or Greek Yogurt (2 heaping tablespoons)
• Feta Cheese, crumbled (8 ounces)
• Black Pepper, to taste
• Kalamata Olives, pitted and roughly chopped
• Scallions, thinly sliced (2-3)
• Fresh Parsley, chopped
• Mozzarella, Cheddar, or any good melting cheese
• Olive Oil, for drizzling
• Optional for garnish: more fresh parsley

Preparation Steps

1. Prepare the Peppers: Start by making a slit down the side of each pepper, carefully removing the seeds without damaging the pepper's shape. You can either split them halfway for stuffing or cut them all the way through for an open-faced version.
2. Make the Filling: In a mixing bowl, combine the sour cream (or Greek yogurt), crumbled feta cheese, freshly ground black pepper, chopped olives, sliced scallions, and chopped parsley. Mix well until combined. Add in the melting cheese of your choice for that gooey texture and mix again.
3. Stuff the Peppers: Carefully stuff each pepper with the feta and olive mixture, ensuring they are well filled but not overflowing.
4. Bake: Arrange the stuffed peppers in a baking dish. Drizzle with olive oil and, if you've left the peppers whole, sprinkle a little salt on top. Bake in a preheated oven at 475°F for about 20 minutes, or until the peppers are soft and slightly charred. For an extra char, you can broil them for the last 2-3 minutes of cooking.

Serving Suggestions

Serve the roasted stuffed peppers on a bed of tomato sauce for an extra flavor boost. For the sauce, blend jarred marinara sauce with roasted red peppers until smooth, then heat and season to taste. Lay a layer of the sauce on your serving platter, place the roasted peppers on top, and garnish with fresh parsley. For an added touch, drizzle with white balsamic vinegar or your vinegar of choice just before serving.

Conclusion

These Roasted Peppers Stuffed with Feta and Olives offer a symphony of flavors that are sure to impress at any summer gathering or as a delightful addition to your meal any time of the year. The combination of sweet roasted peppers, briny cheese, and tangy olives creates a dish that's not only delicious but also visually appealing and nutritious. Whether you're looking for a low-carb side dish or a new way to enjoy peppers, this recipe is a must-try. Enjoy the process of creating this beautiful dish and savor every bite!