If you have been looking for a side dish that requires little effort but PACKS in the flavor, look no further. Who knew peppers, mint and feta together are a powerhouse of flavor. Wow.
I roast peppers all the time, which are great on their own, but the additions of mint and feta are definitely flavor boosters.
We had this with roast chicken and it was fabulous! Don’t worry if mini peppers aren’t available, just quarter regular sized peppers and you are good to go.
Preheat oven to 450o F. Toss 2 pounds peppers with oil; season with salt and pepper and place on a baking sheet.
Roast peppers about 30-35 minutes or until skins are blistered and slightly blackened.
Place peppers on a serving tray and sprinkle with mint and feta.
Baby Bell Peppers with Feta and Mint
2 pounds baby bell peppers or quartered regular peppers
2 Tablespoons olive oil
Salt and pepper
1 Tablespoon mint, chopped
1/4 cup feta cheese, crumbled
Preheat oven to 450o F. Toss 2 pounds peppers with oil; season with salt and pepper and place on a baking sheet.
Roast peppers about 30-35 minutes or until skins are blistered and slightly blackened.
Place peppers on a serving tray and sprinkle with mint and feta.
One Year Ago: Fast and Easy Raspberry Scones
Two Years Ago: White Chocolate Macadamia Cookies
Three Years Ago: Dear Gawd, It’s Me Margarita
