Delicious, tasty and super easy these Feta Stuffed Peppers make an excellent light lunch or starter.
I found this recipe in my friend’s Weight Watchers recipe book which is always a good sign that it is going to be healthy! I really love the flavour of peppers when they are roasted as it brings out their sweetness so thought I would give this recipe a try. They did mention added chilli flakes, but I didn’t fancy this so I left them out but feel free to add them if you want a bit of a kick!
I didn’t have any fresh basil so I sprinkled on some frozen basil. I don’t seem to be very good at keeping plants alive so don’t tend to buy the little herb plants you see in the shop and I find that the fresh cut basil doesn’t last very long. So instead I bought a pot of frozen basil which is always there when I need it. Obviously fresh basil will be the most flavoursome and the frozen basil won’t be ideal for everything but it worked well in this recipe.
Each pepper (two halves) is less than 250 calories so it makes a perfect light lunch or you could use half a pepper as a starter.
2 red peppers, halved and de-seeded
16 cherry tomatoes
2 cloves of garlic, minced
100g feta cheese, crumbled
- Spray a baking tray with oil. Put the four pepper halves on the tray and divide the ingredients between them
- Spray again with oil and put in the oven for 40-45 minutes
- Serve with a green salad