Sweet Yellow Peppers and Tomatoes with Feta Cheese

Because they are just a more mature stage of green bell peppers, yellow bell peppers are sweeter than the green ones.

Yield: 6 servings (serving size: 2 tablespoons onion mixture, 1 tomato, 1/3 bell pepper, and 2 teaspoons cheese)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 0.0%
  • Fat: 3.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.4g
  • Carbohydrate: 9.1g
  • Fiber: 2.2g
  • Cholesterol: 6mg
  • Iron: 1.2mg
  • Sodium: 147mg
  • Calcium: 49mg


  • 3 tablespoons red wine vinegar
  • 1 tablespoon water
  • 1 1/2 teaspoons olive oil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • 3/4 cup thinly sliced red onion
  • 6 plum tomatoes, cut lengthwise into 1/8-inch-thick slices
  • 2 yellow bell peppers, cut into 1/8-inch-thick rings
  • 1/4 cup (1 ounce) crumbled feta cheese
  • Freshly ground black pepper


  1. 1. Combine first 7 ingredients in a small bowl, stirring well with a whisk.
  2. 2. Combine 1 tablespoon vinegar mixture and onion in a small bowl, tossing well.
  3. 3. Spoon onion mixture evenly onto a serving platter. Arrange tomato around edge of platter; place pepper rings in center of platter on top of onion. Drizzle remaining vinegar mixture over vegetables. Top with cheese; sprinkle with black pepper.
  4. carbo rating: 7
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sweet Yellow Peppers and Tomatoes with Feta Cheese Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy