Bell Pepper Rolls with Feta Cheese
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
6
Description
If you don't have a grill, you can roast the peppers in the oven at 482°F (250°C) for 20–25 minutes until the skin bubbles and blackens. This dish pairs well with toasted rustic bread or flatbreads. Source: John Smith "Vegetarian Cuisine for Foodies"
Ingredients
- Orange Bell Peppers - 2 pieces
- Orange Bell Peppers - 2 pieces
- Feta cheese - 4.4 oz
- Semi-soft cream cheese - 3.5 oz
- Garlic - 1 clove
- Dill - ½ bunch
- Parsley - ½ bunch
- Salt - to taste
- Ground Black Pepper - to taste
- Meyer Lemon Juice - 5 tablespoons
- Olive Oil - 5 tablespoons
- Pitted olives - 1.8 oz
- Fresh basil leaves - to taste
Step by Step guide
Step 1
Preheat the oven with the grill. Rinse the bell peppers, cut them in half lengthwise, and clean them. Place the pepper halves cut side down on foil on the rack and grill for 5–8 minutes until the skin blackens. Remove from the oven and let cool under a damp towel, then peel off the skin.
Step 2
Mash the feta cheese with a fork, add the cream cheese, and mix well. Peel the garlic clove and crush it. Rinse the herbs under running water, separate the leaves, and chop finely. Mix the garlic and herbs with the cheese mixture. Season with salt, pepper, and 1 tablespoon of lemon juice.
Step 3
Spread the pepper halves, place 1 tablespoon of the cheese mixture on each, and smooth it out with a knife. Roll the pepper halves into rolls and cover them, placing them in the refrigerator for at least 1 hour.
Step 4
Cut the bell pepper rolls into 1 cm wide slices and arrange them nicely on plates.
Step 5
Mix the remaining lemon juice with salt, pepper, and olive oil, and drizzle over the rolls.
Step 6
Chop the olives finely, sprinkle them over the prepared dish, and garnish with basil.
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