Roasted peppers with Feta and olives

(19 ratings)
  • Serves: 2

  • Costs: Cheap as chips

This classy, Mediterranean dish is perfect for a late summer snack or romantic meal for two.


  • 2 large Ramiro peppers
  • 2tbsps olive oil
  • 1 red onion, cut into wedges
  • Chery tomatoes, halved
  • Black olives
  • Feta cheese, crumbled
  • Salt
  • Black pepper
  • Crusty bread (to serve)


  1. Preheat the oven to 200C, 400F, Gas 6. Halve and deseed the peppers. Place in a roasting tin and drizzle with a little olive oil. Roast for 15 mins.
  2. Fill the peppers with a few red onion wedges, halved cherry tomatoes, black olives and some crumbled feta cheese. Season with salt and freshly ground black pepper and drizzle with a little more olive oil.
  3. Return to the oven for a further 10-15 mins. Serve with crusty bread.

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