Forktionary

Gigi's Roasted Peppers With Artichokes And Feta Cheese Recipe

Discover Gigi's secret recipe for unbelievably delicious roasted peppers! This vibrant dish features sweet roasted peppers, tangy artichokes, and salty feta, creating a flavor combination that will leave you wanting more. Perfect as a side dish or appetizer, this recipe is surprisingly easy to make and even better the next day! Marinates overnight for maximum flavor.

Prep Time 45 mins
Cook Time 1480 mins
Calories 112 kcal
Protein 8g
Rating 5.0 (7 Reviews)
Gigi's Roasted Peppers With Artichokes And Feta Cheese 41

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gigi's Roasted Peppers With Artichokes And Feta Cheese

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Gigi's Roasted Peppers With Artichokes And Feta Cheese? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Gigi's Roasted Peppers With Artichokes And Feta Cheese

  1. Preheat oven to 450°F (232°C).
  2. Place 4 large bell peppers (any color) on a baking sheet.
  3. Roast for 30-40 minutes, or until skins are blackened and peppers are soft.
  4. Transfer peppers to a bowl; cover with plastic wrap and let cool completely.
  5. Once cool enough to handle, peel off the skins and discard.
  6. Cut peppers in half lengthwise; remove stems and seeds.
  7. Slice peppers thinly.
  8. Transfer sliced peppers to a large glass serving bowl.
  9. In a measuring cup, combine 1/4 cup reserved artichoke marinade with enough olive oil to reach 1 1/3 cups total.
  10. Pour the oil mixture over the peppers.
  11. Add the following ingredients and toss gently to combine:
  12. 1 (14-ounce) can artichoke hearts, drained and quartered
  13. 1/2 cup crumbled feta cheese
  14. 1/4 cup Kalamata olives, pitted and halved
  15. 2 tablespoons red wine vinegar
  16. 1 tablespoon fresh oregano, chopped
  17. 1 teaspoon salt
  18. 1/2 teaspoon black pepper
  19. Cover and refrigerate for at least 24 hours (up to 1 week).
  20. Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

11g

Fat

16g

Carbs

2g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Sauces Appetizers Salads Condiments Etc Side Dishes Eggs Dairy Vegetables 1 Day Or More Oven Refrigerator Roast Dinner Party Romantic Spring Summer Vegetarian Salsas Cheese Dietary Seasonal Low Calorie Low Carb Low In Something Peppers Brunch Novelty Taste Mood Savory Equipment Presentation Served Cold