Pepper & feta parcels

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• StAmFoRd

  14 July 2011

  StAmFoRd rated and commented on this recipe

  

  I`d planned to do these on the barbie but due to the English summer weather I ended up having to bake them in the oven. All my guests remarked how nice they were. Will def be making these again but may try a few variations to the fillings...

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• iloveolives

  30 July 2011

  iloveolives rated and commented on this recipe

  

  I tried this last night and just sprinkled parmasan on top after cooking instead of feta. AMAZING! I used foil and cooked for 30 minutes at gas mark 4. It wasn't really enough time and I suggest people to do this without the foil.... and plenty of olive oil. :) Thanks for this recipe.

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• Jules101

  09 October 2011

  Jules101 rated and commented on this recipe

  

  As a whole very tasty but it did take longer than 30 minutes to cook more towards 45/50 and foil wass not needed. regardless, a tasty and colourful dish :P

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• Rayrooz

  22 November 2011

  Rayrooz rated and commented on this recipe

  

  I made a low fat version, I used fat-free quark instead of feta cheese and sprayed a couple of sprays of olive oil on instead of a drizzle. I served with a low-fat houmous and pitta bread, everybody loved it and it was cheap, easy and healthy! Fantastic. :)

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• Sam Kimber

  27 November 2011

  Sam Kimber rated and commented on this recipe

  

  Brilliant!

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• MengP

  02 January 2012

  MengP rated and commented on this recipe

  

  Easy and tasty!

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• Charlotte

  01 April 2012

  Charlotte rated and commented on this recipe

  

  Had this for tea with a big salad. Delicious and suprisingly substantial. Will definitely be making this again.

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• chrisgalea

  11 May 2012

  chrisgalea rated and commented on this recipe

  

  Did this for a bbq last week, it was liked by everyone and they've asked me to do them again for this week's bbq :). I did not wrap each one but I put them in a oven dish and covered the whole dish.

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• Bryony

  06 June 2012

  Bryony rated and commented on this recipe

  

  Split some between the bbq and the oven and both sets were delicious, a lovely set of flavours in there, even managed to convince the non-vegetarians to move from the burgers for a while :) Nice and easy prep work too. Thanks for the recipe

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• loveating

  03 January 2013

  loveating rated and commented on this recipe

  

  I was a little disappointed with this as it looks delicious but I found it slightly tasteless. Maybe I did something wrong, but I don't think I'll be making it again.

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• Ciaobella13

  17 January 2013

  Ciaobella13 rated and commented on this recipe

  

  Cooked in the over for 30 mins (gas 6) then covered with foil for 10 mins, tasted lovely. Will definitely do again. Served with salad and new potatoes. Am sure we exceeded our 5 a day!

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• Gem

  17 January 2013

  Gem commented on this recipe

  Can anyone help me? It says 142 calories but is that for the whole dish or is it a portion of the dish? If so how much is it for 142 calories?

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• lanadumonde

  04 April 2013

  lanadumonde rated and commented on this recipe

  

  Dead easy to make- just chop, mix, stuff, and throw in the oven for about 30 mins, no pre-cooking necessary. Great for a late night vegetarian supper with a bit of crusty bread, or as a side dish when serving guests. Simple ingredients, yet delicious- the smell alone was making me drool before it even came out of the oven. 5 stars!

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• Moley

  22 May 2013

  Moley rated and commented on this recipe

  

  Great Recipe, my only comment would be - next time I will roast the peppers on their own for 6-7mins first then fill them and roast them for 30 mins @ 170 degrees. Also, I added some mint and a large snipped bunch of chives to the basil. It was LOVELY! Well done Olive magazine!

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Ingredients

• ½ red onion , peeled and cut into wedges
• 4 baby courgettes , halved and sliced
• 16 small cherry tomatoes
• 16 small black olives
• 200g feta cheese
• 2 tbsp shredded basil
• olive oil
• 4 red peppers , halved, seeds removed

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Gluten-free

Ingredients

• ½ red onion , peeled and cut into wedges
• 4 baby courgettes , halved and sliced
• 16 small cherry tomatoes
• 16 small black olives
• 200g feta cheese
• 2 tbsp shredded basil
• olive oil
• 4 red peppers , halved, seeds removed

Per serving

142 kcalories, protein 5.1g, carbohydrate 6.1g, fat 10.9 g, saturated fat 3.9g, fibre 1.8g, salt 0.8 g

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