This is a delicious pepper recipe we’ve found in Olive Magazine and is a delicious addition to any BBQ. Feta is a tangy and salty cheese that compliments the fresh taste of the peppers and works well with all Mediterranean vegetables. We can’t wait for the warmer days to enjoy this one.
Cook Time30 mins
Total Time30 mins
Servings: 8


  • ½ red onion peeled and cut into wedges
  • 4 baby courgettes halved and sliced
  • 16 small cherry tomatoes
  • 16 small black olives
  • 200 g feta
  • 2 tbsp basil shredded
  • olive oil
  • 4 red peppers seeds removed


  • Mix the onion, courgettes, cherry tomatoes and black olives. Crumble over the feta and add the basil. Drizzle with olive oil and season.
  • Divide mixture between the pepper halves and wrap each in tin foil. Arrange on a baking tray and cook in a hot oven or on a rack over the barbecue until the vegetables are tender.


Recipes Sourced From Olive Magazine
More Vegetarian & Vegan Recipes Here
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