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Lucy Ackroyd
Apr 7, 20212 min read

Pesto and Feta Stuffed Peppers

This takes inspiration from Greek salad.

I love the combination of feta and tomatoes, but wanted to give it a bit more character and a heartier meal (I’m living with 2 younger brothers in lockdown). Pesto is amazing because it gives this instant punch of flavour. This dish is as flavourful as is it colourful and is a joy to eat. But my favourite thing about this is the feta. As it bakes it goes gorgeous and golden, and you even find some charred bits which are delicious.

As a bonus, this is so easy to do. You can throw it together in no time at all and then just pop it in the oven. It’s perfect if you have guests coming round, for a family dinner or just for yourself. You could serve it as a main (1 whole pepper each) or a starter (half each).

Pesto and Feta Stuffed Peppers

Serves 4 as a main course (8 as a starter)

Ingredients

  • 4 red peppers (both bell peppers and Romano/pointed peppers work)

  • 4 tomatoes, roughly chopped (or 16 cherry tomatoes, halved)

  • 200g feta, diced or crumbled (plus a bit extra for sprinkling on top)

  • 3 tbsp pesto

  • 1 tbsp olive oil

  • 1 handful basil, chopped (optional)

  • Salt and pepper

(Notes, substitutions and variations found below the method)

Method

  1. Preheat the oven to 190oC/170oC (fan).

  2. Cut the peppers in half lengthways and arrange, cut side up, in a large oven dish and drizzle with olive oil

  3. In a bowl combine the tomatoes, feta and pesto and season with black pepper. Fill the peppers with this mixture and drizzle with a little more olive oil.

  4. Bake in the oven for 20-25 minutes until the peppers are soft and the feta has turned golden.

  5. Sprinkle over some crumbled feta and the basil. Serve with couscous or rice.


Notes, substitutions and variations

  • Peppers: Either bell or pointed/Romano peppers work. You can also use orange and yellow peppers, but I would avoid green peppers.

  • Tomatoes: Large or cherry tomatoes work (see the ingredients list).

  • Pesto: Homemade or jar is fine. You could also use red pesto.

  • Feta: I just get the cheap stuff usually, and that is fine.

  • Herbs: Replace basil with parsley.

Variations:

  • Couscous: Stuff the peppers with couscous as well to make them more filling.

  • Cheese: You could use mozzarella as an alternative.

  • Olives: Adding a handful of chopped olives would be delicious!

  • Nuts: Add in toasted pine nuts for extra crunch.



 

//Pesto and Feta Stuffed Peppers//

Juicy peppers, herby pesto ad salty feta. A bright and beautiful dish for spring and summer. And the best thing? It's all in one dish! Pop it in the oven and your dinner is ready


Recipe link in my bio.




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