Greek Stuffed Peppers

 

Ingredients

These simple stuffed peppers look almost too good to eat. Bursting with Mediterranean flavour, they're perfect for a healthy supper or delicious lunch. 15 minutes preparation and then just 25 minutes in the oven. Easy.
 

• 4 peppers (red, yellow or green)
• 1tbsp olive oil
• 200g (6½oz)
• Feta cheese, crumbled
• 200g (6½oz) cherry tomatoes, halved
• 50g (1¾oz) black olives, stones removed
• 1 small red onion, thinly sliced
• Grated zest of 1 lemon
• 1 garlic clove, crushed
• 4tbsp basil leaves

Method

1. Heat the oven to 200°C (gas mark 6). Halve each pepper lengthways and discard the seeds and membrane. Brush the peppers in a little oil, then place on a baking tray.
2. Combine the feta, tomatoes, olives, onion, lemon zest, garlic and half the basil, then use to fill each pepper.
3. Drizzle with the remaining oil and bake for about 25 minutes, or until the peppers are tender. Garnish with remaining basil.

Top tips

You can prepare the peppers up to 6 hours ahead and cook them when ready to serve. Try long red peppers as an alternative