This stuffed pepper recipe is a lovely starter for an evening meal or a light lunch served with a fresh salad. Inspired by Mediterranean cooking, it is bright, flavorful and simple to prepare. The photo here isn’t perfect, but the peppers look much better in person and taste wonderful.
Stuffed Romano Peppers Ingredients
- 4 sweet Romano peppers
- 1 fresh red chilli, finely chopped
- 1/2 clove garlic, minced
- 1 pack feta cheese, sliced
- 1 tablespoon capers
- Handful of fresh basil leaves, torn
- Olive oil
- Salt and freshly ground black pepper
- Dried oregano
Method
Preheat the oven to 180°C (350°F). Using a sharp knife, make a lengthwise slit down each pepper and gently remove the seeds and white pith with a teaspoon, taking care not to split the peppers open.
Fill each pepper lengthwise with slices of feta. Distribute the chopped chilli, capers, torn basil leaves and a sprinkle of dried oregano evenly among the peppers. Add the minced garlic if you like a milder garlic presence, or omit for a cleaner taste. Drizzle each pepper with a little olive oil and finish with a good twist of black pepper; you likely won’t need much salt because feta is naturally salty.
Arrange the stuffed peppers on a baking tray, drizzle lightly with a little extra olive oil and bake for about 25–30 minutes, until the peppers begin to brown while still retaining a slight crunch. Baking time will vary slightly depending on your oven and the thickness of the peppers, so check them toward the end of cooking.
Serve warm as a starter or with a crisp green salad for a simple, Mediterranean-inspired lunch. Leftovers keep well in the refrigerator for a day or two and can be gently reheated in the oven or enjoyed cold.