Mediterranean Stuffed Peppers With Feta Yogurt Sauce
Prep Time
15 minCook Time
30 minServings
6Stuffed Peppers
- 2 cups cooked white rice
- 1 cup Président® Feta Crumbles, plus more for topping
- 1 cup cherry tomatoes, quartered
- 2 green onions, thinly sliced
- 4 garlic cloves, minced
- ½ cup Kalamata olives, chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- Zest of one lemon
- 1 tsp Cumin
- ½ tsp Paprika
- 1 tsp Mediterranean herb blend
- Salt & pepper, to taste
- 1 egg
- 3 peppers, halved and seeded
- Olive oil spray
Instructions
- Preheat the oven to 350°F.
- To a large mixing bowl, add the cooked rice, Président® Feta Crumbles, tomatoes, onions, garlic, Kalamata olives, dill, parsley, lemon zest, cumin, paprika, Mediterranean herb blend, salt, pepper, and egg and stir to combine.
- Place the pepper halves cavity-side up on a non-stick baking tray and spray with a light layer of olive oil.
- Fill each pepper half with ⅙ of the filling mixture.
- Transfer the baking tray to the oven and bake for 25-30 minutes until the filling is warmed through and golden brown.
- While the peppers are cooking, make the feta yogurt sauce. Combine all of the sauce ingredients in a blender and blend, adding water until it reaches a smooth consistency.
- To serve, spread a layer of the feta yogurt sauce on a plate topped with two stuffed peppers. Garnish with chopped parsley and feta crumbles before serving. Enjoy!
Feta Yogurt Sauce
- ½ cup full fat Greek yogurt
- ¼ cup Président® Feta Crumbles
- Juice of ½ lemon
- Salt and pepper, to taste
- 1-2 tbsp water
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Recipe by
Gillie Houston
Gillie Houston is a Brooklyn-based writer and content creator with over a decade of experience as a recipe developer and photographer. In addition to writing for publications including Food & Wine, VICE, Yahoo, Tasting Table, and more, Gillie loves sharing her culinary and travel adventures with her 700,000+ followers across social media @gilliehouston
