Yellow Pepper Sun Dried Tomato Appetizer a La Tel Aviv

Elevate your appetizer game with the vibrant, Mediterranean-inspired "Yellow Pepper Sun-Dried Tomato Appetizer à la Tel Aviv." This stunning dish pairs smoky, oven-roasted yellow bell peppers with tangy sun-dried tomatoes, fresh herbs, and creamy whipped feta for an irresistible combination of flavors and textures. Quick to prepare, this recipe features a smooth blend of Greek yogurt, feta cheese, and a touch of zesty lemon juice, all lovingly topped with herb-marinated vegetables. Ideal for gatherings or as a light starter, serve it on crusty baguette slices for a burst of Tel Aviv-inspired freshness in every bite. Perfectly balanced, visually striking, and packed with bold, healthy ingredients, this appetizer is a guaranteed crowd-pleaser and a must-try for Mediterranean food enthusiasts.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 whole yellow bell peppers
• 6 pieces sun-dried tomatoes (packed in oil)
• 200 grams feta cheese
• 2 tablespoons plain Greek yogurt
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley
• 2 tablespoons fresh basil
• 1 medium garlic clove
• 1 tablespoon lemon juice
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 12 pieces baguette slices (optional, for serving)

Directions

Step 1

Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

Step 2

Wash and dry the yellow bell peppers. Place them whole on the prepared baking sheet.

Step 3

Roast the peppers in the oven for 20 minutes, turning once halfway through, until the skins are blistered and slightly charred.

Step 4

Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate and let the peppers steam for 10 minutes to loosen the skins.

Step 5

While the peppers cool, prepare the whipped feta. In a food processor, combine the feta cheese, Greek yogurt, 1 tablespoon of olive oil, and lemon juice. Blend until smooth and creamy. Transfer to a serving dish and set aside.

Step 6

Once the peppers are cool enough to handle, peel off the charred skins, remove the stems and seeds, and slice them into thin strips.

Step 7

Slice the sun-dried tomatoes into small pieces. Mince the garlic and chop the parsley and basil finely.

Step 8

In a medium bowl, combine the pepper strips, sun-dried tomatoes, garlic, parsley, basil, 2 tablespoons of olive oil, salt, and black pepper. Toss gently to coat.

Step 9

To serve, spread a generous amount of whipped feta onto a serving plate or individual baguette slices. Top with the roasted pepper and sun-dried tomato mixture.

Step 10

Garnish with additional chopped herbs and a drizzle of olive oil if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1420.8g)

Amount per serving	% Daily Value*
Calories	2232.3

Total Fat 112.1g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 1.2g
Cholesterol 181mg	0%
Sodium 5554.9mg	0%
Total Carbohydrate 245.4g	0%
Dietary Fiber 21.4g	0%
Total Sugars 48.1g
Protein 77.6g	0%

Vitamin D 32IU	0%
Calcium 1270.8mg	0%
Iron 12.9mg	0%
Potassium 3087.6mg	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: 43.8%

Protein: 13.5%

Carbs: 42.7%