High-Protein Roasted Red Pepper & Feta Spread
Method
Preheat the oven to 425°F (220°C) or an air fryer to 400°F (200°C). Halve the bell peppers, remove the seeds, and place them cut-side down on a baking sheet or in the air fryer basket.
Roast the peppers for 20–25 minutes in the oven or 12–15 minutes in the air fryer, until the skins are lightly charred and the flesh is tender.
Allow the peppers to cool slightly, then peel off the skins if desired for an extra-smooth spread.
Add the roasted peppers, light feta, Skyr, garlic, sweet paprika, dried herbs, and black pepper to a blender or food processor.
Blend until silky smooth and creamy, scraping down the sides as needed.
Taste before adding any salt, as the feta is naturally salty. Adjust the seasoning if necessary.
Transfer the spread to an airtight container and refrigerate for at least 30 minutes before serving. Enjoy with whole-grain crispbread, tortillas, fresh vegetables, grilled chicken, or as a sandwich spread.
Roasting the peppers until lightly charred intensifies their natural sweetness and gives the spread a rich, smoky flavor. For an extra Mediterranean touch, garnish with chopped parsley, a sprinkle of smoked paprika, or a few crumbled pieces of feta before serving.
Nutrition Facts
Per serving
