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Peppers stuffed with toamtoes, feta and olives
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Peppers stuffed with toamtoes, feta and olives

Bell peppers stuffed with cherry tomatoes, garlic, olives and feta. Garnished with anchovies and fresh basil

Prep Time
10 mins
Cook Time
1 hr

Ingredients

  • 1 bell pepper cut in half, red or yellow
  • 6 cherry tomato 3 for each half pepper
  • 2 black olive 3 pieces
  • feta cheese few small chunks
  • 1/2 clove garlic finely sliced
  • olive oil drizzle of
  • 2 anchovy fillet to garnish afterwards, optional
  • basil fresh leaves, to garnish, optional

Instructions

    Cup of Yum
  1. Pre heat the oven to 190C. Pour boiling water over your tomatoes, allow to soak until the skin can easily be peeled off (about a minute). Peel them and set aside.
  2. Cut the peppers in half and take out the pith and seeds. Leave the stalk on when you cut them in half as it holds them together.
  3. Place the peppers in a baking tray and line the bottom of each one with the garlic. Season with salt and pepper. Fill the cavities as much as you can with the tomatoes, feta and olives. Season again and pour over the olive oil (just under a tablespoon per pepper half). Bake for one hour.
  4. Once out the oven place 1 anchovy fillets across the top and garnish with fresh basil leaves.

Notes

  • These stuffed bell peppers can be served warm or at room temperature. They are a perfect addition to a Mediterranean feast.