Feta Cheese Filling For Peppers

By Marian Burros

Published July 18, 1989

Total Time
25 minutes
Prep Time
25 minutes
Rating
(0)
Comments
Read comments

Featured in: Five Russians Skirmish With a U.S. Kitchen, And Everyone Wins

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:18 to 20 slices

  • 12 ounces feta, crumbled

  • 4 ounces farmer's cheese

  • 1 cup sour cream

  • 1 cup chopped fresh dill

  • 2 tablespoons chopped fresh mint

  • ½ cup chopped walnuts

  • 4 or 5 large sweet peppers (yellow, red or green), cored

  • Salad greens (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 24 milligrams cholesterol; 108 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 1 gram fiber; 229 milligrams sodium; 4 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine all ingredients but peppers and greens in food processor. Blend until well mixed. Chill.

  2. Step 2

    When mixture is firm (after about an hour), stuff peppers. Cut peppers crosswise into slices ¼ inch thick and serve on greens if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.