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Stuffed peppers with tomato and chilli

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 9
Servings 2
Time 15 minutes


  • 1
    sweet red pepper, halved and seeded
  • 20
    olive oil
  • 10
    baby Rosa tomatoes, halved
  • 25
    fresh basil leaves
  • 2
    cloves garlic, crushed
  • 1
    (or more) chillies, seeded and chopped
  • 2
  • 10
    balsamic vinegar
  • 50
    feta cheese, coarsely crumbled


30 to 40 minutes
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.

Read more on: bake

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