4 Tbsp olive oil
1 onion, thinly sliced
3 bell peppers of mixed colors, cored, seeded and
sliced into rings
4 garlic cloves
4 tomatoes, chopped (I have used diced canned
tomatoes as well)
7 oz feta cheese
1 tsp dried oregano
1/2 cup olives, pitted (optional, but yummy!)
salt and pepper, to taste
PREP: 10 minutes
COOK: 25 minutes
1. Heat 3 tablespoons of oil in a skillet. Add the
onion, peppers, and garlic and cook until soft
and starting to brown slightly.
2. Add the tomatoes and cook for a few
minutes until softened.
3. Mix in feta (olives and chicken, if adding)
and oregano, and season to taste with salt and
4. Transfer to a casserole dish. Drizzle with
5. Cover and cook in a preheated oven, 400
degrees F, for 15 minutes.
I have had a few requests to share this recipe over the last month, so I figured this would be a good place to do just that. (Sorry it has taken so long to those of your who have asked numerous times!) I found this recipe in a cookbook someone gave me a while back. It is a great alternative meal to bring over to someone's house (post-baby etc.) when you get that itch to branch out from the usual lasagna, stuffed shells and chili repertoire. It is super easy, quite affordable, travels well and is, in my opinion, quite delicious! This recipe doesn't call for chicken, but I have added cooked chicken strips in to stock it up a bit.