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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 200°C, cut the tops off the baby red peppers and reserve (or halve the full-sized red peppers); using a small sharp knife, carefully remove the membrane and seeds and discard. | 2. Place the feta and ricotta in a bowl and using a fork mash them until they are well-combined; add the parsley, dill, lemon zest and garlic, and season with pepper to taste. | 3. Place the peppers in a lightly oiled roasting pan, divide the feta mixture among the red peppers and spoon it into the peppers, replace the tops, and drizzle the peppers with lemon juice and oil. | 4. Roast the peppers in the oven for 20 minutes or until tender. If you are using halved full-sized peppers, you may want to cover the pan loosely with foil for the first part of the roasting time. | 5. Transfer the peppers to a serving dish and garnish with watercress to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby red pepper	10	halved		-	-	-	-
feta	150			59400.0	920.25	3197.25	4788.0
ricotta cheese	100			43152.0	753.92	2792.48	3219.04
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
lemon zest	2	teaspoons	grated	-	-	-	-
garlic clove	2 -4		minced	0.0	0.0	0.0	0.0
black pepper			ground	-	-	-	-
lemon juice	1 1/4	cups		67.1	21.045	1.0675	0.732
extra virgin olive oil	2	tablespoons		-	-	-	-
watercress leaf	2	cups	washed dried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.