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Home » Fish and Seafood Recipes » Stuffed Peppers Puttanesca with Feta

Stuffed Peppers Puttanesca with Feta

Author: Karon Grieve Published : June 2020

Recipe
stuffed peppers puttanesca
these stuffed peppers puttanesca with feta are super quick and easy to make. Seriously healthy and low carb and perfect for those on the Mediterranean diet

I love stuffed peppers and puttanesca sauce so why not combine them in this stuffed peppers puttanesca with feta recipe. It’s super quick and easy to make and is the perfect low carb midweek meal served with a salad or some spinach leaves.

stuffed peppers puttanesca with feta finished dish with fork at side

These stuffed peppers are just so bright and colourful. They make me feel happy just by looking at them. The smell of them as you bring them out of the oven is truly amazing.

Deeply aromatic they have your tummy rumbling before you even get the plates out.

stuffed peppers puttanesca ready to go in oven

Puttanesca

Basically I have used the ingredients for the classic Italian puttanesca sauce and turned it into a stuffed pepper dish. Puttanesca translates as ‘lady of the night’ and we all know what that means. And the sauce originates in Naples, the home of pizza of course.

red bell peppers

Ingredients for these stuffed peppers puttanesca with feta

Red bell peppers as the base

cherry tomatoes

capers

anchovies

olives

garlic

chilli

feta

olive oil

anchovies in jar

A lot of people fear the tiny anchovy. It gets a bad press but it’s a terrific little fish that adds loads of flavour to any dish. Especially dishes with tomatoes involved. Honestly, you don’t taste anything fishy at all. The anchovies dissolve completely into a beautifully aromatic oil as they cook. They add a fabulous punch of flavour that is well worth getting over any prejudice you might have.

plate with stuffed peppers and salad

How to make these stuffed peppers

It is a simple case of cutting the peppers in half so you have two boats, cleaning out membranes and seeds then packing in all your ingredients listed above plus some black pepper.

Anchovies are salty little devils so check first before adding extra salt after they are cooked.

Place your stuffed peppers in an oven-proof dish making sure they are nestled nicely together so they don’t just fall over. Add a little water to the dish and pop them in the oven to roast.

Are these stuffed peppers healthy?

You bet they are. They are low on carbohydrates and high in vitamins and all sorts of good oils. Perfect for anyone following the Mediterranean diet.

close up of the stuffed peppers

How to serve stuffed peppers

I like to serve mine just with some salad leaves and crusty bread on the side to mop up all those gorgeous juices. You could add some couscous or rice if you fancy or even a baked potato.

larder links

Looking for more stuffed veggie recipes? Then here are some of my favourites;

Prawn stuffed tomatoes

Vegetarian stuffed peppers with feta

Spiced stuffed aubergines

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
stuffed peppers puttanesca with feta by larderlove

Stuffed peppers puttanesca with feta

Karon Grieve
Packed with flavour these stuffed peppers are super healthy, low carb and perfect for anyone on the Mediterranean diet
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Mediterranean
Servings 2 people
Calories 298 kcal

Ingredients
 

  • 2 red bell peppers halved top to bottom and seeds removed
  • 8 cherry tomatoes
  • 2 tbsp capers
  • 2 cloves garlic minced
  • 3 tbsp black and green olives
  • 4 anchovy fillets from a jar in oil and snipped into small pieces
  • 4 tbsp feta cheese crumbled
  • 2 tbsp olive oil
  • 1/2 tsp dried chilli flakes
  • black pepper and a little salt but remember that both anchovies and feta are already salty

Instructions
 

  • Preheat the oven to 200C and look out an oven proof dish that the peppers fit quite snugly
  • Place the peppers into the dish and add the tomato halves, 2 to each pepper
  • divide up all the other ingredients and add them equally to the pepper halves and add some seasoning and a drizzle of olive oil on top
  • pour a little water in the bottom of the dish and bake in the oven for 25-30 minutes or until the peppers are soft
  • Serve the stuffed peppers with salad leaves and crusty bread to mop up the juices

Nutrition

Calories: 298kcalCarbohydrates: 13gProtein: 9gFat: 24gSaturated Fat: 7gCholesterol: 35mgSodium: 817mgPotassium: 481mgFiber: 4gSugar: 8gVitamin A: 4413IUVitamin C: 169mgCalcium: 212mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Fish and Seafood Recipes, Main Dishes, Spring, Summer, Winter

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