Feta stuffed roasted peppers
Calorie controlled cooking spray
4 medium, yellow or orange peppers, halved and deseeded
1 small, red, finely sliced
Chilli, Green or Red
1 teaspoons, chopped, (optional)
120 g, cut into cubes
4 medium, chopped
Capers, in Brine
Lemon Juice, Fresh
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C/400°F. Arrange the pepper halves, cut sides up, in a baking dish.
- Add an equal amount of red onion, chilli (if using), feta cheese, tomatoes and capers. Sprinkle each pepper half with ½ teaspoon of olive oil and ½ teaspoon of lemon juice. Season with black pepper.
- Bake for 25-30 minutes, then serve.