Feta Cheese

P.D.O.

Feta is a white cheese traditionally produced from fresh pasteurized sheep and goat’s milk since the times of Ancient Greece.

  • - PDO (Protected Designation of Origin) product
  • - Produced using the traditional method
  • - Characteristic rich taste
  • - Natural aroma and pure white color
  • - Maturation of at least three months
Available packaging types:
Vacuum Packaging: From 150g up to 2kg
Tupper Packaging: From 300g up to 4kg
Tin packaging: From 14kg up to 16kg
Available packaging types:
Vacuum Packaging: From 150g up to 2kg
Tupper Packaging: From 300g up to 4kg
Tin packaging: From 14kg up to 16kg
Available packaging types:
Vacuum Packaging: From 150g up to 2kg
Tupper Packaging: From 300g up to 4kg
Tin packaging: From 14kg up to 16kg
Available packaging types:
Vacuum Packaging: From 150g up to 2kg
Tupper Packaging: From 300g up to 4kg
Tin packaging: From 14kg up to 16kg

Feta Cheese

P.D.O.

Feta is a white cheese traditionally produced from fresh pasteurized sheep and goat’s milk since the times of Ancient Greece.

  • - PDO (Protected Designation of Origin) product
  • - Produced using the traditional method
  • - Characteristic rich taste
  • - Natural aroma and pure white color
  • - Maturation of at least three months

Nutritions

Declaration per 100g

Energy
1199kJ /289kcal
Total Fat
24,5g
Saturated Fat
15g
Carbohydrates
0,7g
Sugars
0,7g
Proteins
16,5g
Salt
2,6g
Energy
1199kJ /289kcal
Total Fat
24,5g
Saturated Fat
15g
Carbohydrates
0,7g
Sugars
0,7g
Proteins
16,5g
Salt
2,6g
Energy
1199kJ /289kcal
Total Fat
24,5g
Saturated Fat
15g
Carbohydrates
0,7g
Sugars
0,7g
Proteins
16,5g
Salt
2,6g

Stuffed peppers with MEVGAL Feta Cheese

Try these different kind of peppers than the ones you are used to always eating and you will be truly amazed!

Stuffed peppers with MEVGAL Feta Cheese

Try these different kind of peppers than the ones you are used to always eating and you will be truly amazed!


40 min

Difficulty

Ingredients

  • 12-14 red green peppers, long (Romano)
  • MEVGAL feta cheese, crushed with a fork (4 ounces)
  • 1 small tomato, peeled and seeded
  • 1 red onion
  • 2 cloves of garlic
  • 2 tbsp chopped parsley
  • 2 tbsp  of olive oil for the stuffing
  • 1 cup of olive oil
  • Freshly ground pepper 
  • Instructions

  • In a saucepan with plenty of boiling salted water , add the peppers and leave them for 5 minutes until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
  • Prepare the stuffing. In a food processor, add 2 tbsp of olive oil, the garlic and the onion and blend.  Add into a large bowl, along with the chopped parsley, the chopped tomato, the MEVGAL feta cheese and mix with the fork until the ingredients are combined.
  • Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won’t our out, when melted.
  • Bake in preheated oven at 170 degrees Celsius for ½ hour until the peppers are nicely colored and the cheese starts to melt.
  • More ideas

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