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Long yellow peppers stuffed with feta
Ingredients
- 12 long yellow or red peppers (see note)
- 1 kg feta
- 4 vine-ripened tomatoes, sliced
- 190 ml extra-virgin olive oil
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Directions
- Preheat oven to 180c and lightly oil a baking tray
- Slice stem ends off peppers and scrape out seeds inside, keeping peppers whole.
- Cut feta into pieces about 2cm x 2cm x 8cm. Don't worry too much if it crumbles. Push a piece of feta inside each pepper inserting it as far as you can and crumble remaining feta on top.
- Lay peppers flat on a baking tray, so they fit snugly together. Top with slices of tomato and season to taste with pepper. Drizzle with oil and bake until peppers are lightly coloured (50 minutes). Serve warm or at room temperature
- Note: Hungarian peppers, also known as banana chillies, are available from-select greengrocers
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