Roast Feta Pepper

September 28, 2016

Ideal warm for brunch or served cold as a snack or salad buffet, these feta peppers make great BBQ food too. Softer feta works best. Serves 4


2 tbsp plant based Nuttelex (melted)

5 pointed red peppers, halved, one finely diced

1/2 onion, finely diced

400 g feta

50 g crème fraîche

1 egg yolk

2 tbsp parmesan

2 tbsp freshly chopped thyme

plant based Nuttelex for the baking dish


1Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and brush an oven-proof dish with Nuttelex.

2Heat the Nuttelex in a frying pan and fry the pepper halves over a high heat for approx 2 minutes. Remove from the pan and leave to cool.

3Gently fry the diced pepper and onion in the same pan for approx. 5 minutes, then leave to cool.

4In a bowl, mash the feta with a fork and mix with the crème fraîche, egg yolk, parmesan, thyme and diced pepper. Season to taste with salt and ground black pepper.

5Spoon the mixture into the pepper halves, smooth flat and place in the dish. Bake for 20-25 minutes until the cheese is golden. Arrange on plates and serve with fresh crunchy bread or a baguette.