Herby Roasted Peppers Stuffed with Artichokes, Olives, and Feta

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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C.

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.