Roasted Red Peppers and Feta

Green, red, orange, and yellow sweet peppers are packed with nutrients and low in calories. Despite their different colors, the nutrient content of peppers varies little from color to color. Peppers are an excellent source of vitamin A, vitamin C, and potassium.
 
Green peppers are really just unripened red peppers (or maybe even a yellow or orange pepper). A green pepper is more bitter than a red pepper. As the pepper ripens natural sugars develop giving a red pepper a sweeter taste. Roasting peppers can enhance the sweetness.
 
The best way to store peppers is in the produce drawer of the refrigerate. Whole peppers will keep 1-2 weeks in the refrigerator. Once the peppers are cut, they only keep for 2-3 days.
 
My simple recipe for roasted peppers and feta only enhances the sweetness of a red pepper. Start by slicing up some red peppers and placing them in a bowl. Add a few cherry tomatoes.

Cube up a brick of feta cheese. Be sure to buy the feta in a brick, not crumbled.

Now add some Kalamata olives. Black olives work as well.

Drizzle the mixture with some olive oil and add some freshy cracker black pepper.

Toss everything on to a baking sheet and place in a preheated 425° F oven.

Bake for 12-15 minutes, until vegetables are tender and cheese is browned and just starting to bubble. You can’t believe how delicious that browned feta cheese is – YUM!

These red peppers go great with my Black Bean Burgers [link]. You can also serve them as an appetizer with toasted pita chips. Or try it as a part of a grain bowl with quinoa, chopped kale, chickpeas, avocado, and a tahini style dressing.

Roasted Red Peppers and Feta

---

2 medium Red Peppers, seeded and sliced
1/2 to 3/4 cherry tomatoes
1/4 cup Kalamata or black olives
8 oz feta cheese, cut into cubes
3-4 Tbs Olive Oil
Freshly ground Black Pepper
 
Heat oven to 425° F. Toss vegetables, cheese, oil, and black pepper in a medium bowl. Spread onto a baking sheet. Roast 12-15 minutes.