Saturday, 27 August 2016

Baked Peppers with pesto tomatoes feta

What you need

  • 3-4 bell peppers
  • 500g cherry tomatoes
  • feta cheese
  • olives
  • pine nuts
  • parmesan cheese
  • garlic cloves (3-4)
  • fresh basil leaves - 1 - 2 bundles
  • salt, pepper, olive oil


  • mixing bowl
  • blender
  • baking form, e.g. a large quiche form

How you do it


  • ca 100g pine nuts into the blender
  • add salt, pepper
  • wash the basil leaves and add
  • grind parmesan cheese - ca 50g and add to it
  • add generous amount of olive oil
  • add 3-4 garlic cloves (well depending on how garlicky you like it to be). cut the cloves into two and add to the mix in the blender
Switch the blender on. If it gets stuck you may want to add more olive oil. Let it run for a few minutes until it is a smooth green paste. 
Put the pesto aside

Peppers and Filling

  • wash & cut the cherry tomatoes and add to mixing bowl
  • cut the feta cheese into little cubes and add to the tomatoes
  • if the olives are pitted add to the mix. Otherwise remove stones and cut into two
  • add ca 8 tablespoons of pesto to it and mix thoroughly
  • wash & cut the peppers in half. Make sure seeds and stalk are removed
  • put into baking tray with the cavity facing upwards
  • with a spoon add the tomato/feta/olive/pesto mix into the peppers
  • preheat the oven to 180C or 350F
  • sprinkle a little rock salt and olive oil (Nigel Slater also recommends a bit of red wine vinegar)
  • put into oven and let run for ca 30min

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