xiaoxl/recipe_data huggingface dataset:
Vinegar-Based Fruit and Veggie Wash
Category: uncategorized
By Sarah Dipity

Helps to clean those fruits and veggies better than ever - and it's a lot less expensive than those commercial produce washes.

Ingredients:
1 cup distilled white vinegar
2 cups cold water

Directions:
Pour the vinegar and water into a spray bottle. To use, spray on vegetables, and let sit for 5 minutes. Rinse the vegetables under cold, running water using a scrub brush.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 cups

Calories: 0.1
Sodium: 0.1 mg
A1 Turkey Meatloaf


Ingredients:
ground turkey, bacon, egg, green pepper, sweet pepper, onion, carrot, onion powder, garlic powder, poultry seasoning, salt, pepper, paprika

Directions:
Chop onion, sweet pepper, and carrot. I leave them fairly large but you can finely dice if you choose.
Cut bacon into cubes, about the same size as your cut vegetables.
In large bowl,.
Add meat, bacon, vegetables, egg, spices, and 1/2 cup A1 sauce. Mix these ingredients together then add breadcrumbs until meatloaf will hold together when shaped.
Spray large loaf pan (can use 9x13 if you don't have a loaf pan]. Form meatloaf and cover. Cook covered 45 minutes at 350*.
Take cover off meatloaf, drain excess juice (lots of juice will be made from bacon and vegetables]. Cook uncovered an additional 30 minutes.
Brush remaining A.1. on meatloaf and finish cooking last 15 minutes. Allow to sit for 10 minutes after removing from the oven before cooking so juices can set.
Cut and serve.
Healthier Lactation Cookies


Ingredients:
butter, applesauce, brown sugar, granulated sugar, water, flax seed meal, eggs, vanilla, whole wheat flour, flour, baking soda, salt, oats, chocolate chips, dried cranberries, brewer's yeast

Directions:
Preheat oven to 350°., Mix the flaxseed meal and water and let sit for 3-5 minutes., Beat butter,applesauce, sugar, and brown sugar well., Add eggs and mix well., Add flaxseed mix and vanilla, beat well., Sift together flour, brewers yeast, baking soda, and salt., Add dry ingredients to butter mix., Stir in oats, cranberries and chips., Scoop onto baking sheet., Bake for 12-14 minutes., Let set for a couple minutes then remove from tray.
Sweet Carrot Salad
Category: salad
By Doug Matthews

This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.

Ingredients:
1 pound carrots, grated
1 cup crushed pineapple
½ cup raisins
1 tablespoon honey
2 tablespoons mayonnaise, or to taste
1 dash lemon juice

Directions:
In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 105
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 20.6 g
Sugars: 15.3 g
Dietary fiber: 2.2 g
Protein: 1 g
Cholesterol: 1.3 mg
Sodium: 60.3 mg
Corn, Black Bean and Red Onion Quesadillas


Ingredients:
flour tortillas, frozen corn, black beans, red onion, monterey jack cheese, chili powder

Directions:
Place 4 of the tortillas on a work surface. Sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. Top with the remaining tortillas and press down to help them stick together.
To cook them on the stovetop: Heat a large, lightly greased with cooking spray a skillet or grill pan over medium heat. Add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. It's done when it begins to get brown flecks and the cheese is melted.
To bake: Preheat the oven to 375 degrees. Place the quesadillas on a large, ungreased, rimmed baking sheet (use nonstick spray oil if the tortillas are on the dry side] and bake for 5 minutes per side.
Transfer the quesadillas to a cutting board and cut each into 4 wedges. Let them rest for 1 to 2 minutes before serving.
Reheating: Quesadillas are best eaten fresh. If they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. Instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (Those with thick fillings will remain somewhat soft.].
Vegetable Soup With Carrot Dumplings


Ingredients:
onions, carrots, celery ribs, canola oil, vegetable broth, potatoes, tomatoes, garlic cloves, salt, pepper, all-purpose flour, water, cabbage, reduced-fat baking mix, carrot, fresh parsley, cold water, reduced-fat cheddar cheese

Directions:
In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
Stir in cabbage and peas.
FOR THE CARROT DUMPLINGS.
In a small bowl, combine baking mix, carrots, and parsley.
Stir in water until moistened, then drop in 10 mounds onto simmering soup.
Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
Garnish with cheese.
Apple & Mixed Nuts Pie


Ingredients:
flour, baking powder, cinnamon, sugar, egg, vanilla, apples, walnuts, raisins

Directions:
Preheat oven at 350°F.
Boil Rum in small saucepan until reduced to 1/4 cup.
Using an electric mixer beat rum, sugar, egg, oil and raisin in large bowl until slightly thickened or for about 5 minutes.
Add flour mixture then stir in apples, walnuts and raisins.
Pour mixture into a greased baking dish and bake for 40 minutes.
Glazed Carrots With Caraway Seeds


Ingredients:
caraway seed, carrots, butter, sugar, salt, pepper, parsley, water

Directions:
Cut the carrots on the bias into 1/4 inch coins.
In a large, dry frying pan, toast the caraway seeds for a few minutes.
Melt the butter in the same pan over medium heat. Add carrots, sugar, salt and pepper to taste.
Stir together and cook for 1 - 2 minutes. Add enough water to barely cover the carrots, raise the heat to high, cover and cook until the water boils and the carrots turn bright orange, ca. 5 minutes. Do not add too much water, the carrots will become mushy if cooked too long.
Uncover and and continue to cook the carrots over medium heat until the water evaporates, another 5 - 7 minutes, allowing the carrots to caramelize in the butter and sugar mixture.
Taste for seasonings, sprinkle with chopped parsley and serve at once.
Daddy K's Milk Boiled Corn on the Cob
Category: side-dish
By KornDog

Absolutely sweet and tender corn on the cob! Serve with salt, black pepper, and butter.

Ingredients:
water, or as needed to cover
1 cup milk
⅓ cup white sugar, or more to taste
¼ cup heavy whipping cream
¼ cup butter
8 ears corn on the cob, husks and silk removed

Directions:
Bring water to a boil in a large stock pot; stir in milk, sugar, cream, and butter until sugar dissolves and butter melts. Gently place ears of corn into the mixture and reduce heat to low. Simmer corn until tender, 7 to 8 minutes. Remove from the liquid with tongs and set aside under aluminum foil until serving time.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 201.4
Fat: 10.2 g
Saturated fat: 5.9 g
Carbohydrates: 27.1 g
Sugars: 12.7 g
Dietary fiber: 2.4 g
Protein: 4.1 g
Cholesterol: 27.9 mg
Sodium: 76.8 mg
California Burgers


Ingredients:
cream cheese, avocado, chives, onion, lemon juice, seasoning salt, chopped tomato, ground beef, lettuce, bacon

Directions:
Combine softened cream cheese, avocado, chives or onion, lemon juice and salt; mixing until well blended; add tomato, mix lightly.
Shape ground beef into six oval patties; broil (or grill] on both sides to desired doneness; season with salt and pepper.
For each sandwich, cover one bread slice with lettuce, then the beef patty, the cream sauce and then sprinkle on the bacon.
Sloppy Joes ( Sandra Lee, Semi-Homemade )


Ingredients:
ground beef, water, tomato paste, barbecue sauce

Directions:
In a large skillet, cook ground beef over medium-high heat for 4 to 6 minutes, or until browned and crumbly; drain.
Stir in 1 cup water, tomato paste, barbecue sauce, and soup mix until combined.
Bring to a boil; reduce heat, and simmer for 4 to 5 minutes, or until thickened.
To serve, spoon ground beef mixture evenly over bottom halves of buns. Top each with 1/2 cup coleslaw. Cover with top halves of buns.
Serve immediately.
Harvest Pumpkin & Squash Soup


Ingredients:
pumpkin, apples, onion, curry powder, salt, sugar, heavy cream

Directions:
In a large pot, combine the squash, pumpkin, apple, onion and stock.
Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
Transfer the mix into a food processor and blend until smooth.  I did this in several batches.
Pour the processed soup into another pot or crock pot  to reheat.
Simmer and add the cream, curry powder, salt and sugar.  Stir until all the ingredients are combined.
Serve hot or the soup can be refrigerated or frozen.
Sushi Rice Salad


Ingredients:
sushi rice, water, rice vinegar, granulated sugar, salt, ginger, carrots, yellow bell peppers, orange bell peppers, cucumbers, wasabi powder, nori, black sesame seeds, avocados

Directions:
Rinse the rice,  and add it and the water to a medium-sized stockpot,. Bring the water to a boil. Lower the heat to simmer, cover the pot and cook for 18-20 minutes.
While the rice is cooking, prepare the sauce. Add the vinegar, sugar, salt, and ginger to a small saucepan. Bring it to a boil and let it simmer for 5 minutes. Set aside.
When the rice is done, toss the sauce with the rice. Add the 3 teaspoons of water to the wasabipowder and mix. Stir the wasabi into the rice. Put in the refrigerator to cool.
Fill a medium pot half full of water and bring it to a boil. Add the carrots and cook for a minute, then add the bell peppers and cook for about another two minutes. The vegetables should have softened, but retain a bit of texture (they shouldn't be mushy]. Drain and set the veggies aside to cool.
Toast the sesames by putting them in a saute pan over a medium flame until they are fragrant, about 5 minutes. Pour them out of the pan onto a plate to cool. Toast the sheets of nori in the same saute pan until they darken, about 1 or 2 minutes. When they are cool enough handle, crumble them into small pieces.
When the carrots and peppers have cooled, stir them into the rice. Add the cucumbers. Just before serving, stir in the sesames and nori. Peel and slice the avocadoes and serve them with the salad.
Skillet Peach Cobbler


Ingredients:
unsalted butter, sugar, salt, lemon juice, cornstarch, all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, unsalted butter, ground cinnamon

Directions:
For the filling: Adjust oven rack to middle position and heat oven to 425 degrees.
Melt butter in large oven-safe nonstick skillet over medium-high heat.
Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes.
Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes.
Add remaining peaches and cook until heated through, about 5 minutes.
Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture.
Cover skillet and set aside off heat.
For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl.
Stir in buttermilk and butter until dough forms.
Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.
Combine remaining sugar and cinnamon.
Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture.
Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes.
Let cool on wire rack for 10 minutes.
Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave or in the oven.].
Momo Dumplings (Bhutan)


Ingredients:
beef, onion, garlic cloves, Chinese wine, flour, soy sauce, wonton wrappers, lettuce, cabbage leaf, soy sauce

Directions:
With your hands, thoroughly mix the ground meat with the onion, garlic, xiaoshing, flour, soy sauce and jalapeno.
Lay out a few of the wonton wrappers and spoon a small amount of the filling into the center of each.
Fold the wonton wrapper in two and then pinch the edges to make a tight seal.
Line your steamer basket with the cabbage or lettuce leaves.
Add the dumplings (don't let them overlap] and steam for 30 minutes.
Meanwhile, mix the dipping sauce ingredients.
Serve the dumplings hot with the dipping sauce.
Grilled Barbecue Chicken


Ingredients:
chicken thighs, chicken drumsticks, garlic powder, chili powder, cumin, salt, pepper, allspice, ketchup, molasses, Bourbon, Dijon mustard, Worcestershire sauce, onion powder, light brown sugar, liquid smoke

Directions:
Place chicken on a rimmed baking sheet.
Make spice rub: Sprinkle spice mix and rub onto chicken.
Cover with plastic wrap and chill for at least 6 hours.
Make sauce: Combine all ingredients in a large pan. Bring to a boil, stirring continuously. Simmer, uncovered, for 15 minutes, stirring occasionally, until thickened. Remove from heat.
Preheat grill to medium low; oil when hot.
Cook chicken for 10 minutes, turnover and cook for 8 minutes longer.
Brush sauce on one side of the chicken, turn over and cook for 3 minutes.
Brush remaining side with sauce, turn over and cook for 3 minutes, or until cooked through.
Best Rice Cooker Spanish Rice


Ingredients:
rice, water, cumin, garlic powder, cayenne pepper, chili powder

Directions:
In a medium bowl, mix together rice, cumin, garlic powder, diced onion or dried onion, cayenne pepper, and chili powder.
Place in rice cooker.
Boil water; add bullion cubes and stir until dissolved.
Pour water over rice; stir briefly to combine.
Set rice cooker to cook.
When done, let sit approximately 10 minutes.
Madeleine Cookies


Ingredients:
sugar, fresh lemon, eggs, milk, cake-and-pastry flour, baking powder, butter

Directions:
Mix the sugar and grated lemon peel together in a large bowl, and set the mixture aside for about an hour.
Pour the eggs into the mixture, and mix them together.
Add milk, and mix until blended.
Mix in flour, baking powder and vanilla sugar.
Add the softened butter, and mix until blended.
Cover the bowl and put it in the fridge for about an hour. (Personally, I don’t think this step is necessary.]
You’d better get a non-stick Madeleine mold, and you need to butter and flour the pan before pouring the batter into it. Preheat oven to 375°F.
Spoon the batter into the pan. Fill about 2/3 of the pan. Bake until puffed and brown (13-15 min].
Remove the cookies from the pan when they are still hot. Let them cool on a cooling rack.
You can slightly butter and flour the pan again for the next batch.
Dust the cookies with icing sugar before serving.
Easy Chicken Kebabs


Ingredients:
boneless skinless chicken breasts, salt, fresh lemon juice, plain yogurt, chickpea flour, fresh ginger, garlic cloves, cayenne pepper, ground turmeric, ground cumin, garam masala, butter

Directions:
Cut the chicken into 1 inch cubes.  Put in a mixing bowl and rub with the lemon juice and 1/2 teaspoon of salt.
In a separate bowl, mix the yogurt and flour, whisking to combine well.  Add the remaining 1/4 teaspoon salt, and the ginger, garlic, cayenne, turmeric, cumin, and garam masala. Mix well, then pour the yougurt mixture over the chicken.  Mix to coat all of the chicken pieces, then set aside for at least 15 minutes. (You could leave in the refrigerator overnight at this point, if you wish.].
Preheat your broiler or grill to high heat.
Thread the chicken onto skewers (remember to soak the skewers first if you are using wooden ones, so they don't burn].  Place on a broiling pan (if using the oven] or directly onto the grill grate.  Baste with half of the melted butter.
Cook for five minutes, then flip and baste with the remaining butter.  Cook for 2 - 3 more minutes, or until the chicken is cooked through.
Serve immediately.
Gingerly's Kids Will Like Them Brussels Sprouts


Ingredients:
Brussels sprout, bacon, red onion, brown sugar

Directions:
brown bacon in a skillet., add onions and cook til tender., add brussels sprouts halves and brown., add vinegar and sugar and cook on medium heat 15 minutes.
Lemon Dessert


Ingredients:
cream cheese, boiling water, crushed pineapple

Directions:
Cream dry jello into softened cream cheese., Add 4 cups of boiling water and reserved juice from the pineapple.  Stir well., Let set, about 3 hours., Add the pineapple., Whip the cream and fold in ., Pour into a 9x13 glass dish and let set.
Delicious Blueberry Muffins With Crumb Topping


Ingredients:
all-purpose flour, white sugar, salt, baking powder, egg, milk, fresh blueberries, white sugar, all-purpose flour, butter, ground cinnamon

Directions:
Preheat oven to 400 degrees F.
Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
Mix this with the flour mixture.
Fold in the blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Barley & Mushroom Stuffed Green Bell Peppers


Ingredients:
mushrooms, onion, pearl barley, parsley, thyme, pepper, monterey jack cheese, bell peppers

Directions:
Preheat oven to 350°F.
Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
Stir in  the barley, parsley, thyme and pepper (ground]. Stir in the cheese;  set aside.
Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
If necessary, make a thin slice on the  bottom of each pepper to balance. Spoon 1/4 of the mixture into each  pepper.
Stand the peppers upright in a baking dish just large enough to accommodate them.
Pour the sauce into the baking dish.
Bake 30  minutes or until the peppers are tender.
"Pantry Find" Pasta for Two
Category: seafood
By Buckwheat Queen

I came up with this pasta dish when cleaning out my pantry. It's savory, delightful, and doesn't require a lot of savvy and is quick to get on the table.

Ingredients:
7 ounces fusilli pasta
1 teaspoon olive oil
1 small shallot, minced
2 ounces oil-cured black olives, drained
2 ounces sun dried tomatoes in oil, drained and chopped
1 ounce capers in brine, drained
1 (3 ounce) can tuna in water, drained
2 tablespoons grated Pecorino Romano cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat. Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 565.2
Fat: 10.9 g
Saturated fat: 2.7 g
Carbohydrates: 91.3 g
Sugars: 14.2 g
Dietary fiber: 8.2 g
Protein: 31 g
Cholesterol: 20.5 mg
Sodium: 1362.5 mg
Fish and Fungi Virgin Islands Style


Ingredients:
onions, tomatoes, vinegar, lemon juice, lime juice, water, butter, frozen okra, boiling water, yellow cornmeal, butter, salt, pepper

Directions:
Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes.
Place frozen okra in boiling water. Cook until just barely tender.
In a medium size saucepan, bring 2½ cups water to a boil.
To make fungi that is free of lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.
Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.
Add hot cooked okra to cooked cornmeal. Stir well.
Then, stir in the butter, salt and pepper, to taste.
Simmer for about 5 minutes more.
Bacon Wrapped Steak With Balsamic Onion Sauce


Ingredients:
canola oil, onions, salt, pepper, sugar, canola oil, bacon, black peppercorns

Directions:
Sauce., In a large frying pan heat oil over high heat., Add onions and lower the heat to medium., Add salt& pepper mix thoroughly., Sweat onions down for about 15 minutes stirring often., You want the onions very soft., Add sugar and reduce heat to low., Mix well& cook 5-10 minutes or until most of liquid is absorbed., Add balsamic vinegar., Mix well cook for 20-40 minutes until sauce becomes a dark rich syrup., Steak., Pre-heat ove to 450 degrees., Heat oil in a oven proof skillet., Wrap a piece of bacon around each filet, secure with toothpick if needed., sprinkle steaks with crushed peppercorns., Sear each side of filets about 2 minutes., Place skillet in oven and bake 10 minutes., Steakes will be medium rare., Remove filets from skillet., Allow to rest 1-2 minutes Pour warm sauce over top& serve.
Sausage Flowers
Category: appetizers-and-snacks
By TERESAFL

Wonton cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make!

Ingredients:
1 pound ground Italian sausage
½ cup shredded Monterey Jack cheese
½ cup shredded Colby cheese
1 cup salsa
24  (3.5 inch square) wonton wrappers
¾ (16 ounce) container sour cream
1 bunch green onions, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan. Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat. Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa. Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown. Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 24 canapes

Calories: 143.1
Fat: 10.5 g
Saturated fat: 4.9 g
Carbohydrates: 6.8 g
Sugars: 0.6 g
Dietary fiber: 0.6 g
Protein: 5.4 g
Cholesterol: 25.7 mg
Sodium: 284.7 mg
Greek Orzo Stuffed Peppers


Ingredients:
yellow bell peppers, orzo pasta, chickpeas, olive oil, onion, fresh oregano, feta cheese, sun-dried tomato, sherry wine vinegar, salt

Directions:
Halve peppers lengthwise through the stems, leaving the stems
attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
Mash chickpeas into a chunky paste with a fork, leaving some whole.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute.
Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated though, about 1 minute.
Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.