An initiative of

Peppers stuffed with tomato, basil and feta

Perfect for lunch or BBQ's on hot summer days


Preheat the oven to 190 degrees C / 375F / gas 5.

Lay the peppers one at a time on a chopping board and cut a T shape into them with the long part of the T running parallel with the stalk and the top of the T at the thickest part of the pepper.

Open them carefully and gently remove the seeds from the inside. Stuff the 4 peppers with the tomato wedges, feta cheese, basil, thyme and garlic. Try to avoid to break the peppers, they will lose too much liquid otherwise.

Close them softly and transfer them into an oven dish. Drizzle abundantly with olive oil, coarse sea salt and freshly ground black pepper.

Place the dish in the oven and leave for 20-25 minutes until they start to blister. Remove from the oven and let them cool.

They’re at their best at room temperature.

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Serves 4
35 minutes


·4 sweet pointed peppers

·3 ripe plum tomatoes, cut into thin wedges

·200g/7oz feta cheese

·1 bunch of basil, just the leaves

·4 sprigs of thyme

·4 cloves of garlic, finely sliced

·4 tablespoons of extra virgin olive oil

·coarse sea salt and freshly ground black pepper

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