Stuffed sweet red peppers with feta, olives and capers.
Sweet pointed red peppers stuffed with salty feta, green olives and capers, then baked until soft and golden. A naturally keto, low carb, gluten free Mediterranean dish that works as a light main or a stunning side.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Resting time 5 minutes mins
Servings 4
Calories 254 kcal
For the peppers:
- 4 sweet pointed red peppers [romano peppers] stalks left on
- 200 g feta cut into small cubes
- 60 g pitted green olives halved
- 2 tbsp capers drained
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- ¼ tsp cracked black pepper
To serve:
- 3 spring onions [green onions] finely sliced
- Pinch of flaky sea salt
- Pinch of chilli flakes optional
Preheat the oven to 180°C fan [200°C / 400°F] and line a baking tray with baking paper.
Slit each pepper lengthways from just below the stalk to the tip, keeping the stalk attached. Gently open each pepper and scoop out the seeds and membranes.
In a bowl, toss the feta cubes with the olives, capers, 1 tablespoon of the olive oil, the oregano and black pepper.
Spoon the filling into the peppers, mounding it slightly, and place them on the lined tray. Drizzle over the remaining olive oil.
Bake for 25 to 30 minutes, until the peppers have softened and the feta is golden at the edges.
Rest for 5 minutes, then transfer to a serving board. Scatter over the spring onions, flaky sea salt and chilli flakes if using, and serve warm.
| Nutrition (estimated) |
Per serving (1 pepper) |
Whole batch (4) |
| Calories |
254 kcal |
1016 kcal |
| Fat |
20.2 g |
80.8 g |
| Saturated fat |
8.6 g |
34.4 g |
| Protein |
8.4 g |
33.6 g |
| Total carbohydrates |
10.4 g |
41.6 g |
| Fibre |
2.8 g |
11.2 g |
| Net carbs |
7.6 g |
30.4 g |
| Sodium |
810 mg |
3240 mg |