Ingredients
A fantastically healthy, delicious mid-week dish. The long red
peppers contain slightly more flavour than the standard red
peppers, and if you'd like an extra kick, include anchovies in the
recipe too. When combined with crumbly, creamy feta, warm cherry
tomatoes and herbs, it's a match made in heaven.
- 2 large, long red peppers
- 200g (6½oz) cherry tomatoes
- 125g (4oz) feta cheese, crumbled
- 1 clove garlic, finely chopped
- 10 basil leaves, chopped
- 1-2tsp olive oil
- 2tsp balsamic vinegar
- 3-4tsp fresh breadcrumbs
- Olive oil, to serve
- Extra basil leaves, to garnish
Method
- Heat the oven to 200°C (gas mark 6). Halve the peppers lengthways and remove the seeds and pitch. Halve the tomatoes and put in a bowl with the feta, garlic, basil, oil and vinegar. Mix together gently. Season with salt and freshly ground black pepper.
- Place the mixture in equal portions in each of the pepper halves and then sprinkly the breadcrumbs on top.
- Place in a baking tin and roast in the oven for 25-30 minutes, or until the peppers have softened and the tops are golden. Drizzle with oil, if desired, garnish with a few basil leaves and serve with a green salad.
Top tips
If you like anchovies, adding a couple of chopped ones to the filling gives an extra kick.
