Feta is delicious baked – when I discovered this Mediterranean dish, we were over the moon, baking it for friends and family for quite some time. We love feta – did you notice? – and our local Afghan shop has the best, soft and smooth feta that you could hope to find. It is more Danish style than Greek style feta, and we love it.
This year’s interpretation of that dish is to stuff capsicums with feta, onions, tomatoes and olives and bake. This makes a substantial dish – a feature of a meal – but also we have used it for after-work and after-school snacks. It is pretty good with some crunchy bread or Middle Eastern flatbread.
For a different version of this dish, use creme fraiche instead of the feta, and mix it with the tomato, onion, and olives.
Have a look at our Very Best Feta Recipes, a collection of dishes that we put together.
Similar recipes include Baked Capsicums Stuffed with Cheesy Vegetables, Tomatoes Stuffed with Feta and Basil, Mixed Vegetables and Yoghurt with Green Chilli Oil, Capsicums Baked with Feta and Tomatoes, Baked Feta, Baked Dakos, Baked Pimentos with Feta, and Baked Ziti with Feta.
Browse all of our Feta dishes and our Baked recipes. Or explore our Late Summer dishes.
Continue reading “Capsicums Baked with Feta and Tomatoes”
Baked Feta is a perfect mezza dish, served with crackers or flatbread. Flavoursome, soft, mouth watering, the baked feta is aromatic and elicits sounds of approval from your friends at your shared table. It is the sort of dish that you can make at the last minute – your friends arrive unexpectedly at meal time, as they do.
Or it is a great snack, mid afternoon, with a pot of mint tea. And it goes really well on Summery days when the BBQ is lit and people are milling around, nibbling, while the salads are made and the vegetable kebabs are cooking. We have also had it on a Winter’s day as we sit around the fire, reading, writing and chatting. Best of all, it is a perfect Summer Holidays dish, when no-one wants to cook much at all.
This recipe is a mish-mash of Italian and Greek. Definitely Mediterranean.
Similar recipes include Capsicums Baked with Feta and Tomatoes,Slow Braised Peppers in Olive Oil, Parsley and Barley Salad with Feta, Du Puy Lentils with Feta, and Baked Eggplant with Feta.
Browse all of our other Feta dishes, our Italian recipes and our Greek dishes. Or explore our Late Winter recipes.
Continue reading “Baked Feta with Tomatoes and Red Capsicum”
On a recent trip to our Central Adelaide Market, these most gorgeous pimentos were available from the organic vegetable store. They are the sweet capsicum variety that is used to stuff olives. You’ve seen pimento stuffed olives of course. Did you know that in the 1800s, chopped pimento was shot by hydraulic pump into end of each olive, inserting the pimento while, at the same time, ejecting the pit out of the other end. Now pimentos are pureed then formed into strips with a natural gum, for the easy mechanisation of olive stuffing.
Pimentos can be stuffed too, and we do them in the traditional way – filling them with tomatoes and garlic and topping with feta. The skin of the pimento is quite thick, so we slow bake them to allow the tomatoes to soften down and the pimento to also become tender. We love stuffed vegetables and are glad that they are making inroads again into the fashionable food world.
We have a similar recipe for stuffing capsicums, one that drizzles the cooked capsicums with a delicious herb oil.
Other similar recipes include Baked Capsicums Stuffed with Cheesy Vegetables, Capsicums cooked in Tomato and Garlic, Capsicums Baked with Feta and Tomatoes, Capsicums Stuffed with Kidney Beans and Feta, and Banana Chillies Stuffed with Tomatoes and Spices.
Also try Lauki Melon with Tomato and Feta. And have a look at the collection of Feta recipes we put together for you.
Browse all of our Stuffed recipes, and our Capsicum dishes. We have a couple of Spanish dishes to check out. Or explore our Early Winter recipes.
Continue reading “Pimento Peppers Stuffed with Tomatoes and Feta”