BAKED PEPPERS, TOMATOES & FETA
4 large ripe peppers (red, orange, yellow or chocolate)
350g of cherry tomatoes
16 kalamata olives (stone them if you’re feeling generous)
8 tsp basil pesto
Halve the peppers and remove and discard any stalks, cores or seeds. Set the peppers, cut side up, in a roasting tin.
Halve 350g of cherry tomatoes and put them in a mixing bowl. Crumble 200g of feta into large pieces and add to the tomatoes. Add the olives to the bowl with a grinding of black pepper (no salt).
Stir in 8 tsp of basil pesto to the tomato mixture then spoon it into the halved peppers. Pour enough olive oil into each capsicum to come up to the top. Bake for about 25 minutes at 180 until the top is lightly brown.