This is my own recipe. Or at least I think it is. I’m sure I probably found a similar idea from somewhere or other and have adapted it here and there. Anyway, apologies in advance for the not-quite-so-fancy styling of usual food stuffs, this was pretty much as it was….in my kitchen. Adam, Becky (our designer) and I ate them afterwards. They got a double thumbs up and everything! This recipe is also gluten free and vegetarian, bonus.
Clean eating wise I find lunchtimes the most difficult, actually I’ve always found lunchtimes difficult. I’m not big on sandwiches so it’s salads in summer and soups in winter. Both of which can become a little dull. I make up a batch of these stuffed half peppers all in one go, usually three whole peppers at a time (so six halves….my maths is ace!) which means a side with a main for James and I and a few lunches. Sometimes I’ll have two halves as a main with sweet potato fries even. Gee, who knew peppers could be so versatile? I core the peppers and store the mixture in the fridge for a few days but don’t actually bake until I need one, although they would be perfectly fine pre-baked and then eaten cold.
I don’t like anything that requires too many ingredients, too much thought or too much hard work. I don’t have time. I just want something delicious, something reasonably healthy and something NOW so these please me no end. You can of course substitute any of the ingredients with whatever takes your fancy (I love santini tomatoes but cherry would work just as well) you could also whip up some quinoa and use this with the filling too.
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{Ingredients}
(Makes 6 halves)
- 3 peppers
- 18 Santini tomatoes (approx)
- Fresh Chives – to taste
- 2 Tbsp oil (whatever you fancy)
- 50g of Feta cheese
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{Method}
- Set your oven to 180.
- Core your peppers and cut in half, put to one side.
- Chop your tomatoes in half and your feta into small cubes.
- Add the tomatoes and feta to a bowl with the oil (of your choice) and fresh chives (to taste) and mix well
- Spoon the mixture into each pepper half
- Put on a baking tray, cook for 25 minutes and voila!
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The photo looks very appetising Charlotte. Love Feta Cheese! as you say Peppers are so versatile and healthy too. I have recently been making Breton Style gallettes (my husband bought me a crepe pan as a surprise present, although think there might have been a alterior motive there, he loves them) You can almost fill them with anything , and traditionally they use buckwheat flour which is also gluten free. So you have given me another idea to add, to my gallettes! Thank you
Lesley, I have no idea what a Breton Style Gallette is, neither do I own a crepe pan, I will however be googling both immediately. I do have some buckwheat flour though! Yay!
Looks delicious! I always wanted to make those (or similar ones) because I love eating them, never done them though! Will definitely try these though!
Anja they are a doddle, plus you don’t need to use any blending type equipment that requires washing up. Yes I am that lazy x
Hurray for a perfectly timed post for me! I have 4 fresh tuna steaks in the fridge but not much else as the online shop doesnt get here till 11pm (cheaper slot!) I was wondering how to make a meal with them. I do have a few peppers left, tomatoes, corgette and some goats cheese. Sorted, thank you! My usual ‘last day before I shop’ dinners dont look as fancy as this one will!
Corgette is a great idea Amanda, will try that one next time I make them x
Haha I’ve no idea if they would work well in it – that is literally all I have in the fridge!
That’s tonight’s dinner sorted. These look yummy!
They are Kirsty! And easy peasy (they must be if I can cook them) x