Roasted Red Bell Pepper Halves with Linguiça and Feta
Photo Credit: Kristin Teig

Roasted Red Bell Pepper Halves with Linguiça and Feta

While the happy colors of red peppers and yellow tomatoes pop against the white of the feta, this dish allows for endless variation.

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Roasted Red Bell Pepper Halves with Linguiça and Feta

Roasted Red Bell Pepper Halves with Linguiça and Feta

While the happy colors of red peppers and yellow tomatoes pop against the white of the feta, this dish allows for endless variation.
Course: Dinner
Keyword: baked feta, bell peppers, chef it up, feta cheese, roasted peppers
Servings: 2
Author: Annie Mahle

Ingredients

  • 2 red bell peppers, cut in half and seeds removed
  • 5 ounces ounces linguiça sausage, cut into 1/4-inch slices
  • 4 ounces feta cheese, sliced into 4 pieces
  • 6 golden (or red) cherry tomatoes, cut in half
  • 2 teaspoons extra-virgin olive oil
  • Pinch of kosher salt

Instructions

  • Preheat the oven to 400°F (200°C).
  • Place the pepper halves in a roasting pan or pie plate, cut side facing up. Fill the pepper halves with sausage. Place a feta slice on top of the sausage, followed by the tomato halves. Drizzle with the olive oil and sprinkle sparingly with salt.
  • Roast for 1 hour and 10 minutes, or until the peppers are soft and beginning to brown on the edges.

Notes

tiny kitchen cookbookExcerpted from The Tiny Kitchen Cookbook © 2021 by Annie Mahle, photography © by Kristin Teig, used with permission from Storey Publishing.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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