Roasted Red Peppers with Feta Capers and Preserved Lemons
Elevate your appetizer or side dish game with this vibrant recipe for Roasted Red Peppers with Feta, Capers, and Preserved Lemons—a Mediterranean-inspired creation bursting with bold flavors and fresh ingredients. Sweet and smoky roasted red bell peppers are paired with creamy crumbled feta, briny capers, and the bright, citrusy tang of preserved lemons, all brought together by a simple olive oil and garlic dressing. A sprinkle of fresh parsley adds a herbaceous finish to this easy yet elegant dish, which can be served warm or chilled. Whether you're entertaining guests or looking to add a delicious twist to salads and grilled meats, this colorful recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 1 cup feta cheese, crumbled
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon preserved lemon, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven's broiler or set it to 450°F (230°C). Line a baking sheet with aluminum foil for easy cleanup.
Place the whole red bell peppers on the prepared baking sheet. Roast under the broiler or in the oven for 20-25 minutes, turning occasionally, until the peppers are charred and blistered on all sides.
Remove the roasted peppers from the oven and immediately transfer them to a large bowl. Cover the bowl with plastic wrap or a clean dish towel to trap steam. Let the peppers sit for 10-15 minutes to loosen their skins.
Once cooled, peel off the skins from the peppers. Remove the stems, seeds, and membranes. Slice the peppers into wide strips and set them aside.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper to create the dressing.
Arrange the roasted pepper strips on a serving platter. Drizzle the dressing evenly over the peppers.
Top the peppers with the crumbled feta cheese, capers, and finely chopped preserved lemon.
Sprinkle the chopped parsley over the top for a pop of freshness and color.
Serve immediately as a warm dish, or refrigerate for 30 minutes and serve chilled. Perfect as an appetizer or side dish for grilled meats, toasted bread, or salads.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
