Mediterraneanroastpeppers Recipes

MEDITERRANEAN STUFFED PEPPERS

Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 7

Mediterranean stuffed peppers image

Steps:

Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

Ingredients

1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
85g couscous
25g pine nuts, toasted
handful black olives, roughly chopped
50g feta cheese, crumbled
50g semi-dried tomato snipped, or handful cherry tomatoes, quartered
2 tbsp shredded basil

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories Side Dish Vegetables Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

Sheet Pan Roasted Mediterranean Vegetables image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

Ingredients

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

ROAST MEDITERRANEAN PEPPERS

This simple, colourful dish, with its Mediterranean flavours, makes a great appetizer served with foccacia or any other good quality bread.

Provided by English_Rose

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Roast Mediterranean Peppers image

Steps:

Preheat the oven to 425°F Slice each pepper in half lenthways, including the stalk and scoop out the seeds. Place the pepper halves in a shallow ovenproof dish.
Quarter the tomatoes and divide among the 12 pepper halves. Divide the anchovy fillets and garlic and pour a tablespoon of olive oil into each pepper half. Season with freshly ground pepper.
Bake for half an hour then reduce the heat to 350F and bake for a further half an hour until the peppers have softened and are brown around the edges.
Serve the peppers warm from the oven with focaccia bread.

Nutrition Facts : Calories 327.9, Fat 28.2, SaturatedFat 4, Cholesterol 3.4, Sodium 163, Carbohydrate 18.1, Fiber 5, Sugar 9.1, Protein 4.7

Ingredients

2 red peppers
2 green peppers
2 yellow peppers
12 tomatoes, scalded and peeled
6 anchovies packed in oil, halved lengthways
2 garlic cloves, finely chopped
12 tablespoons olive oil
1 pinch fresh ground black pepper

MARINATED ROAST PEPPERS

Green and red peppers appear as an ingredient in many recipes, but they also make a fine dish on their own. These roast peppers, with their Italian style marinade, can be included in salads and sandwiches or served just as they are.

Provided by Olha7397

Categories Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Marinated Roast Peppers image

Steps:

Place peppers on baking sheet; bake at 450°F for 25 minutes or until skin blisters and chars. Place peppers in paper bag, or in a bowl and cover with plastic wrap. Close bag; cool until cool enough to handle. Remove thin skin from peppers. Discard skin, seeds and stems. Cut peppers into 1 inch wide strips.
In medium bowl, stir together remaining ingredients. Add peppers; toss to coat. Cover; refrigerate until serving time, at least 4 hours. Remove garlic before serving. Yields 1 1/2 cups. Serves 4.
ANCHOVIES AND PEPPERS: Prepare as above, but add 1 can (2 ounces) anchovy fillets, drained, to oil mixture along with peppers.
Great American Cookbook.

Nutrition Facts : Calories 150.1, Fat 13.8, SaturatedFat 1.9, Sodium 149, Carbohydrate 7, Fiber 2.3, Sugar 4, Protein 1.2

Ingredients

2 green peppers
2 sweet red peppers
1/4 cup olive oil
1 tablespoon vinegar
2 garlic cloves, halved
1/4 teaspoon oregano leaves, crushed
1/4 teaspoon salt
1/8 teaspoon pepper