Feta Stuffed Red Peppers

Feta Stuffed Red Peppers

Recipe by Jac Course: ‘Salad Day’ Lunch, Lunch, Lunchtime Warmer, Recipes, Vegetarian
Servings

1

servings
Calories

392

kcal
Total time

20

minutes

Vegetarian / High Protein / Low Carb
Don’t limit feta to Greek salad – try this recipe for a fresh take on our fave crumbly cheese.

Ingredients

  • 1 red (bell) pepper, deseeded and halved

  • 1 tsp olive oil

  • half a 400g (14oz) can cannellini beans, rinsed and drained

  • half a tsp garlic paste (or 1 clove, crushed)

  • juice of half a lemon

  • salt and freshly ground black pepper, to taste

  • 1 spring (green) onion, trimmed and chopped

  • 4 cherry tomatoes, quartered

  • small handful fresh parsley, roughly chopped

  • 40 g (1.4oz) feta, crumbled (vegan: vegan cheese)

  • 4 black or green olives, sliced

  • 40 g (1.4oz) baby spinach leaves

  • 1 x 5cm (2in) cucumber, cut into semi-circles

Directions

  • Preheat the oven to 240C/22C fan/475F/Gas Mark 9.
  • Rub the red pepper halves all over with the olive oil. Place face down on a small baking tray and bake in the oven for 10 minutes.
  • Meanwhile, place the cannellini bean, garlic and lemon juice in a small bowl. Mash the beans roughly with the back of a fork and stir until well-combined. Season with salt and pepper. Stir in the spring (green) onion, cherry tomatoes and parsley.
  • Remove the peppers from the oven and turn them the right way up. Distribute the bean salad evenly between the two peppers. Crumble the feta over the top and add the olives. Return to the oven for a
  • further 10 minutes.
  • Serve the stuffed peppers straight from the oven on a bed of spinach leaves and cucumber.

Nutritional Information

  • Calories 392 | Fat 17.0g | Net carbs 35.9g | Protein 19.2g

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Vegetarian / High Protein / Low Carb Don’t limit feta to Greek salad – try this recipe for a fresh take on our fave crumbly cheese

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