Stuffed Red Peppers with Tomatoes, Olives and Feta

This simple recipe combines classic Mediterranean flavours into a rich and colourful dish. In our version, we think the addition of lemon and chilli really bring it to life.

(recipe and image produced by the ‘Welcome to Palestine’ team)


Serves 4 – Time 25 minutes

2 Red Peppers
3 Spring Onions
75g Feta
75g Black and Green Pitted Olives
1 Medium Handful of Coriander
150g Cherry Tomatoes
1 Chilli
1/2 Lemon
2 Tbsp of Olive Oil
1 Clove of Garlic


Heat the oven to 200 degrees celsius. Half and deseed the peppers and place in a baking tray with 1 tbsp of olive oil with salt and pepper. Put the peppers in the oven for 10 minutes.

Whilst the peppers are roasting, roughly chop the feta, spring onions, olives, chilli, tomatoes, coriander and combine in a mixing bowl with finely chopped garlic, lemon juice and olive oil.

Take the peppers out of the oven and generously fill them with the mixture. Return them to the oven for 10 more minutes until golden brown.

Serve with a side of rice and a drizzle of olive oil.