- 2 red bell peppers halves lengthways with the core and stem removed
- 1 cup cherry tomatoes
- 1 small packet of feta cheese
- 8 basil leaves
- extra virgin olive oil
- Black Pepper
- 1 tsp chopped thyme
Preheat the oven to 200oc.
Place the pepper in an ovenproof dish hollow side up.
In a bowl toss together the feta (chopped into cubes), thyme, tomatoes and basil then load into the pepper. Season with cracked black pepper.
Drizzle with olive oil then cover with foil and place in the oven for 30 minutes.
Remove the foil and place back in the oven for a further 15 minutes until the peppers are charring and the tomatoes are starting to burst (you can sprinkle with pine nuts at this stage too).
Remove from the oven and serve immediately on a bed of rocket leaves.
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