The baked feta with peppers I am sharing today is the natural evolution of that fantastic recipe – which has become proverbial in our home – that is the baked feta with cherry tomatoes. It’s one of those recipes that you try once and it becomes yours forever. Does this happen to you too? 🙂
So, starting from that recipe, the evolutionary steps were: 1, replacing the cherry tomatoes with peppers, because at some point during her pre-adolescence, my daughter started eating at least peppers if not tomatoes (an achievement that rewarded me for many years of effort!), and 2, eliminating the foil, to make it faster. 😀
What can I say… approved changes!
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Here are more recipes with feta! 👇
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: All seasons
Ingredients
- 9 oz Feta
- 1 Yellow pepper
- 1 Golden onion (small)
- Black olives (to taste)
- as needed Oregano
- 1 tbsp Extra virgin olive oil
Tools
- Baking dish
Preparation
Rinse the feta under running water to remove excess salt from the brine. Optionally, leave it in water, in a bowl, for a few minutes.
I repeat it in all my recipes with feta: rinsing the feta is an absolutely recommended step.Cut the pepper and onion and cover the bottom of a small baking dish.
Place the feta on the vegetables, add a few pieces of pepper on top of the feta, season with oregano, olives, or other herbs like thyme, marjoram, capers as desired.
Finish with a drizzle of oil and bake.
Preheated oven at 392°F for 10-15 minutes, or until the pepper is cooked and the feta is golden on top. A few extra minutes of cooking will make the feta even softer and creamier.
👉 If the feta becomes too golden, you can cover the dish with a lid or a sheet of foil. In this case, a greater amount of sauce will form at the bottom. 😉
I assure you, my word and Flavia’s, the baked feta with peppers is a delight! 😋
Salt-Free Tips
Reminder again that feta should be soaked in water to remove excess salt, and it’s also good to rinse olives, as they are brined. The only other tip I can give is not to forget to use oregano, or other Mediterranean aromatic herbs. 😉
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce the salt, the palate needs to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Sometimes indulge in breaking the rule. It’s good for the mood and helps to persevere.
If you don’t want or can’t give up salt:
▫ You can still try my recipes by salting according to your habits.
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