Roasted Stuffed Peppers with Feta and Olives Recipe
Red peppers slow-roasted with cherry tomatoes, feta, olives, garlic and basil. A Mediterranean take on classic Piedmontese peppers that is just as easy and even more crowd-pleasing.
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Ingredients
- 4 large red peppers halved lengthwise through the stalk, seeds and membrane removed
- 250 grams / 9 oz cherry tomatoes halved
- 100 grams / 3.5 oz feta crumbled or cut into small cubes
- 80 grams / 3 oz pitted Kalamata olives
- 3 to 4 cloves garlic thinly sliced
- 4 anchovy fillets in oil optional
- 4 to 6 Tbsp extra virgin olive oil
- Freshly ground black pepper
- A handful of fresh basil leaves to finish
- Caperberries to garnish (optional)
Instructions
- Preheat your oven to 190°C / 375°F.
- Place the pepper halves cut-side up in a lightly oiled roasting tin, snug enough to hold their shape during roasting.
- Divide the cherry tomatoes, feta, olives, and garlic slices among the pepper halves, pressing them gently into each cavity. Tuck in the anchovy fillets if using.
- Drizzle generously with extra virgin olive oil and season with freshly ground black pepper. Hold back on the salt as the feta and anchovies are already salty.
- Roast for 50 minutes to 1 hour until the peppers are completely tender and beginning to char at the edges, and the feta has taken on a little colour.
- Transfer to a serving platter with all the roasting juices poured over. Finish with fresh basil and caperberries if using.
- Serve warm or at room temperature with crusty bread.
Notes
Red peppers are essential. Yellow peppers also work. Do not use green peppers as they are too bitter for this preparation.
Both versions are excellent made ahead and kept in the fridge for up to 2 days. The breadcrumb version is best served warm to keep the topping crisp. The feta and olive version works well at room temperature.
Storage: Airtight container in the fridge for up to 2 days. Freezing: Not recommended. The texture of the peppers changes significantly on thawing.