Mediterranean Baked Peppers

These baked peppers are super easy to make and can be customised to suit you. Play around with the fillings - you could also try adding some smoky chorizo or salami, or whatever else you fancy! They taste great cold so any leftovers are perfect for lunch the next day.

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Ingredients

bell pepper 4
tomatoes 2 (halved)
red onion 1 (sliced)
fresh parsley 1 handful (chopped)
green olives 100 g (halved)
feta 200 g (crumbled)
green pesto 3 tbsp
balsamic vinegar 1 tbsp
red & white quinoa 500 g

Method

Preheat the oven to 220°C/200°C fan.
Cut the peppers in half lengthways, keeping the stalk intact if possible, as they look nicer that way when cooked. Remove the core and seeds, with a small sharp knife.
Halve the tomatoes. Peel and thinly slice the red onion. Finely chop the parsley. Halve the olives. Crumble the feta.
Spread the pesto inside each halved pepper, add the tomatoes, feta, olives, onions and parsley.
Drizzle your peppers with balsamic vinegar, a generous glug of oil and season with salt and pepper.
Place the peppers on a baking tray and bake for 30-40 minutes until the peppers are softened but still just hold their shape and the fillings are melted, bubbling and slightly golden.
Prepare the quinoa as per the packet instructions.
Plate up- serve your peppers alongside the quinoa. Enjoy!

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Mediterranean Baked Peppers

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