Gigi's Roasted Peppers with Artichokes and Feta Cheese

Name: Gigi's Roasted Peppers with Artichokes and Feta Cheese
Prep time: 40 min
Cook time: 24 h
Total time: 24 h 40 min
Yield: 12 serving(s)
Ingredients: 3 red bell peppers; 1 green bell pepper; 1 yellow bell pepper; 1 (6 ounce) jar marinated artichoke hearts, drained (marinade reserved); olive oil; 1/2 lb feta cheese, rinsed,patted dry,crumbled; 12 ounces kalamata olives; 3/4 cup fresh mushrooms, sliced; 1/2 cup sliced scallion; 6 tablespoons minced fresh parsley; 2 teaspoons minced garlic; 1 1/2 tablespoons dried oregano; fresh basil, minced,to taste; 1 1/2 lemons, juice of; salt, freshly ground black pepper

Submitted by Malriah

"I am not sure who Gigi is but she sure caught my eye with this recipe! Cook time is refrigeration time."

Download

Ready In:: 24hrs 40mins
Ingredients:: 15
Serves:: 12

ingredients

3 red bell peppers
1 green bell pepper
1 yellow bell pepper
1 (6 ounce) jar marinated artichoke hearts, drained (marinade reserved)
olive oil
¹⁄₂ lb feta cheese, rinsed,patted dry,crumbled
12 ounces kalamata olives
³⁄₄ cup fresh mushrooms, sliced
¹⁄₂ cup sliced scallion
6 tablespoons minced fresh parsley
2 teaspoons minced garlic
1 ¹⁄₂ tablespoons dried oregano
fresh basil, minced,to taste
1 ¹⁄₂ lemons, juice of
salt, freshly ground black pepper

directions

Preheat oven to 450ºF.
Place peppers on baking sheet.
Roast until skins are black and peppers are soft, about 30 minutes.
Let cool slightly.
Peel off skin.
Cut peppers in half, discard stem and seeds.
Slice peppers thinly.
Transfer to large glass serving bowl.
Combine reserved artichoke marinade in measuring cup with enough olive oil to equal 1 1/3 cups.
Pour over peppers.
Add all remaining ingredients and toss well.
Refrigerate at least 24 hours.
Can be prepared up to 1 week ahead and refrigerated.
Serve at room temperature.

Questions & Replies

Got a question? Share it with the community!

Reviews

This makes a wonderful antipasto platter for company. Everyone loved it and I followed the recipe to the letter. Great recipe, Kari.

evelynathens
I was really hesitant to make this for company without having tried it first. I never do that, but the good reviews convinced me it would be good. It was absolutely delicious and my guests loved it. I left out the mushrooms and used black olives instead of kalamata but otherwise made exactly as written. The roasting of peppers and chopping of ingredients was a little time-consuming but totally worth the effort. This is a very impressive dish for company, and I will definitely make it again. Thanks!

KissKiss
Wow! This is really good. I was just wondering what is the best way to serve this?? With crackers, or bread or maybe as a side dish? It was very easy to make and is quite mild in flavour. I expected more of a bite to this but like it better how it really is!

constantlycooking
Somersizer alert -- this is perfect for those of us Somersizing, just leave off the olives! I chose this recipe as part of the Pick Your Chef July 2003 game, and I'm so glad I did. I had this for breakfast and then took some in to work for lunch (travels well in Tupperware). I used some feta cheese that was laced through with za'atar and oregano. Very very yummy! Thanks, Kari, this one is great!

Mirj2338
Made the recipe for 4 and added heart of palm. Great with falafels, and pita bread.

adopt a greyhound