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From 'The Tiny Kitchen Cookbook,' roasted peppers with linguica and feta

Chef Annie Mahle shows how to put together this easy dish, for an appetizer or dinner.

PORTLAND, Maine — Roasted red bell pepper halves with linguica and feta can serve as dinner or as an appetizer with smaller peppers.

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

Try fennel sausage topped with Parmesan cheese or prosciutto topped with chevre. 

While the feta and sausage are salty by nature, even so, a dusting of salt on the tomatoes makes the whole dish sing.

Serves 2

Ingredients

2 red bell peppers, halved with seeds removed

5 ounces linguiça sausage, cut into quarter-inch slices

4 ounces feta cheese, sliced into four pieces

6 golden or red cherry tomatoes, halved

2 tsp. extra-virgin olive oil

Pinch kosher salt

Recipe

1. Preheat oven to 400 degrees Fahrenheit

2. Place pepper halves in a roasting pan or pie plate, cut-side facing up. Fill pepper halves with sausage, sliced feta on top, then tomato halves. 

3. Drizzle with olive oil and sprinkle, sparingly, with salt

4. Roast 1 hour, 10 minutes, or until the peppers begin to soften and brown on the edges

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