Stuffed Peppers with Cherry Tomatoes, Feta & Olives

1972 is calling, and they want their stuffed peppers back.

My mother used to make stuffed green peppers with beef, rice and tomato sauce, a fancy 1970's dinner that everyone loved.

Today, iceberg lettuce and green peppers have been replaced with Little Gem lettuce or Romaine, and green peppers, I don't know what happened to them.....they went away like salmon "steaks" did, I guess.    

I never buy green peppers, only yellow and red bell peppers, they are sweeter and prettier, sorry Mr. Green Pepper.

Here, I followed a recipe from the Guardian by my favorite British veg head, Nigel Slater (he is also wonderful at poetry, gardening and cooking meats).  A Jack of all trades, one might say.

I did not measure ingredients, just eyeballed it......I used the last of the season's beautiful sweet cherry tomatoes and good briney Greek feta cheese.

I have to say, these little simple beauties were scrumptious!   I loved them, and will make them every summer from now on.

And no shame in stuffing some green peppers with ground beef and long as you serve them with a jello mold for dessert.  ;)

Nigel's Stuffed Peppers:  serves 4 people as a first course

2 large red bell peppers, cut in half, seeds removed
bunch of cherry tomatoes (red & yellow) halved
handful of kalamata olives, cut in half
1 tbsp capers
1/4 cup of good feta cheese, crumbled
2 tbsp of store bought pesto
drizzle of olive oil
sea salt & pepper
fresh oregano (optional)

In a medium sized bowl, mix the halved cherry tomatoes, olives, capers, feta and pesto.   Drizzle with olive oil and season with salt & pepper.

Stuff the halved peppers with this mixture and drizzle with more olive oil.
Garnish with some fresh oregano leaves if you have.

Bake in a casserole dish at 350F for about 30 minutes, until bubbly and golden on top.   I left mine in a bit longer, because I like my peppers well done.

Let rest 20 minutes before serving. 



Katie C. said…
I actually attempted to make stuffed peppers with peppers that we had grown but they were too long and oddly shaped so I made stuffed cabbage instead. I used a mixture of half spicy poultry sausage, half ground turkey and rice. It was a riff on a Budget Bytes recipe that came out great. Yep, throwback food week. I cleaned and sliced the rest of the peppers for the freezer. When a recipe calls for bell pepper, I’ve got it covered. JalapeƱos too!

I pulled all but one grape tomato and one Roma tomato plant. These two are still producing but look rather pitiful. We had BLTs to say goodbye to the last of the slicer tomatoes. I’m sure going to miss them.

-Katie C.
Stacey Snacks said…
Katie C,

I will miss tomatoes and peppers for sure.....however, my acorn squash is growing beautifully and I welcome apples and squash recipes!
Bring it on!!