Stuffed Peppers

These are a favourite of ours in the spring/summer, particularly as a side dish for a bbq. We usually add red onion but chose celery instead this time, simply because we had lots of it. Either would be good.

The finished peppers look a little burned because we had a mini emergency which meant they got left in the oven for longer than they should have!

Ingredients for 2 stuffed peppers:

2 red peppers, cut in half and de-seeded

2 cloves of garlic, peeled and roughly chopped

2 sticks of celery (or 1 red onion) diced

2 rosemary sprigs, chopped

1/2 block of feta, broken into chunks

3 tomatoes, cut into chunks

black pepper

100ml extra virgin olive oil

• Pre-heat the oven to around 170 degrees
• In a bowl mix together the garlic, celery/onion, rosemary, feta and tomatoes. Pour over around two thirds of the olive oil and leave to marinade for 30 minutes.
• When the oven is hot and the stuffing has marinaded for a while, place the pepper halves in a roasting dish. Fill the halves with the stuffing mixture.
• Drizzle over the rest of the olive oil and season with black pepper.
• Roast in the pre-heated oven for 50 minutes or so. Turn the heat down a little if they start to look too browned.
• We like these with lamb chops, new potatoes, rocket salad or crusty bread