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Stuffed peppers puttanesca with feta
Packed with flavour these stuffed peppers are super healthy, low carb and perfect for anyone on the Mediterranean diet
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!
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