Gigi's Roasted Peppers with Artichokes and Feta Cheese

Elevate your appetizer game with Gigi's Roasted Peppers with Artichokes and Feta Cheese, a vibrant and flavorful Mediterranean-inspired dish that's as easy to prepare as it is impressive to serve. Bursting with the natural sweetness of roasted red and yellow bell peppers alongside the tangy bite of marinated artichoke hearts, this recipe is perfectly balanced by crumbled feta cheese and a zesty homemade dressing made with olive oil, garlic, and red wine vinegar. Fresh parsley adds a finishing touch, making this dish not only visually stunning but also irresistibly delicious. Ready in under an hour and perfect for serving chilled or at room temperature, it’s an ideal addition to your next dinner party, picnic, or casual lunch. Whether served as a standalone appetizer or a side dish, this crowd-pleaser is sure to impress.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 large red bell peppers
• 3 large yellow bell peppers
• 1 jar (12 oz) marinated artichoke hearts
• 1 cup feta cheese
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic cloves
• 2 tablespoons fresh parsley
• 1 tablespoon red wine vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Wash the red and yellow bell peppers thoroughly. Cut them in half lengthwise, remove the seeds, and place them cut side down on the prepared baking sheet.

Step 3

Roast the peppers in the oven for 20-25 minutes, or until the skins are charred and blistered. Remove from the oven and transfer the peppers to a large bowl. Cover with plastic wrap or a plate to trap the steam. Let them sit for 10 minutes.

Step 4

While the peppers are steaming, drain the marinated artichoke hearts and cut them into quarters if they are not already pre-cut.

Step 5

Peel and finely mince the garlic cloves. Chop the fresh parsley finely and set them aside.

Step 6

Once the peppers are cool enough to handle, peel off the charred skins and slice the peppers into strips about 1-inch wide.

Step 7

In a large serving bowl, combine the roasted pepper strips, artichoke hearts, and crumbled feta cheese.

Step 8

In a small bowl, whisk together the olive oil, minced garlic, red wine vinegar, salt, and pepper. Pour this mixture over the roasted peppers, artichokes, and feta cheese.

Step 9

Gently toss everything together to coat the ingredients with the dressing evenly.

Step 10

Sprinkle the chopped fresh parsley on top as a garnish. Serve the dish at room temperature or chilled, and enjoy!

Nutrition Facts

Serving size	(1650.3g)

Amount per serving	% Daily Value*
Calories	1261.0

Total Fat 81.2g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 0.9g
Cholesterol 133.5mg	0%
Sodium 4234.1mg	0%
Total Carbohydrate 101.8g	0%
Dietary Fiber 30.2g	0%
Total Sugars 45.1g
Protein 38.2g	0%

Vitamin D 24IU	0%
Calcium 960.6mg	0%
Iron 9.1mg	0%
Potassium 2912.5mg	0%

*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.

Source of Calories

Fat: 56.6%

Protein: 11.8%

Carbs: 31.5%