Stuffed peppers with tomato and chilli

Name: Stuffed peppers with tomato and chilli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Accompaniment
Ingredients: 1.00 red pepper halved and seeded; 20.00 ml fresh chillies 573; 10.00 rosa tomatoes baby, halved; 25.00 ml fresh basil; 2.00 garlic cloves, crushed; 1.00 fresh chillies deseeded and chopped; 2.00 ml sugar; 10.00 ml vinegar balsamic; 50.00 ml feta cheese coarse crumble

2 servings Prep: 15 mins, Cooking: 35 mins

Rate this recipe

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (9)

1.00	red pepper — halved and seeded
20.00 ml	fresh chillies — 573
10.00	rosa tomatoes — baby, halved
25.00 ml	fresh basil
2.00	garlic — cloves, crushed
1.00	fresh chillies — deseeded and chopped
2.00 ml	sugar
10.00 ml	vinegar — balsamic
50.00 ml	feta cheese — coarse crumble

Tap for ingredients

Method:

Place the halved peppers in an ovenproof dish with the cut sides facing upwards.
Rub a little olive oil over them.
Roast in a preheated 200 °C oven for 15 minutes, and then remove them from the oven.
Mix the remaining ingredients and season to taste with salt and freshly ground black pepper.
Spoon the filling into the pepper halves.
Bake for a further 20 to 25 minutes, until the peppers are tender, but ensure that they still maintain their shape.
Serve them hot, accompanied by slices of crusty bread.