Herby Roasted Peppers Stuffed with Artichokes, Olives, and Feta

Name: Herby Roasted Peppers Stuffed with Artichokes, Olives, and Feta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean, Greek, European
Ingredients: 4 long red peppers (halved lengthways and deseeded); jar of artichokes (roughly chopped, 280g); 200 g feta cheese (crumbled); 100 g pine nuts; Freshly ground black pepper; 25 g fresh flat-leaf parsley (finely chopped); 1 lemon (zest and juice); 50 g breadcrumbs; 1 tablespoon olive oil; handful of olives; .5 loaf sourdough bread; 500g salad greens, crunchy

5 steps

Prep:15minCook:35min

Stuffed peppers - retro or fantastic? As with pineapple upside-down cake, I think they are both. These lovely parcels, stuffed with rich artichokes and feta, are a far cry from the ones that turned up in school dinners, and show just how lovely stuffed vegetables can be.

Updated at: Thu, 17 Aug 2023 06:38:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories593.2 kcal (30%)

Total Fat33.4 g (48%)

Carbs58.1 g (22%)

Sugars8.9 g (10%)

Protein21.5 g (43%)

Sodium1161.9 mg (58%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4red peppers

long, halved lengthways and deseeded

280gartichokes

roughly chopped

200gfeta cheese

crumbled

100gpine nuts

freshly ground black pepper

25gfresh flat-leaf parsley

finely chopped

1lemon

zest and juice

50gbreadcrumbs

1 tablespoonolive oil

olives

to serve

0.5 loafsourdough bread

500gsalad greens

crunchy

Instructions

Step 1

Preheat the oven to 220°C.

OvenPreheat

Step 2

Arrange the halved peppers in a lined roasting tin with plenty of room around them.

Step 3

Mix the artichokes, feta cheese, pine nuts, black pepper, parsley, lemon zest and juice and half the breadcrumbs, and stuff the mixture into the halved peppers.

Step 4

Top with the remaining breadcrumbs, drizzle over the olive oil, then transfer to the oven to roast for 30-35 minutes, until the peppers are softened and slightly charred around the edges and the topping is crisp and golden.

Step 5

Serve hot, with a crunchy green salad and good bread alongside.