Peppers stuffed with feta and tomatoes start off interior designer Amanda’s menu
Peppers, tomatoes and basil all complement each other. You can use sliced salad tomatoes in place of the sun dried tomatoes in this recipe and ciabatta bread is wonderful for soaking up the juices.
1. Halve the peppers lengthways through the stalk and remove the seeds. Place 1 sun-dried tomato in each half, sprinkle half the torn basil over, reserving half for garnish. Top with pieces of feta cheese. Drizzle each one with olive oil or a little of the oil from the tomatoes and cheese. Season with salt and freshly ground black pepper.
2. Grill on the barbecue or on a conventional grill, for about 10-15 minutes until the pepper is cooked, the skin charred and the cheese starting to melt. Garnish with the reserved torn basil.
3. Serve with crusty garlic bread or bulgar wheat to soak up the juice.
Recipe taken from The Vegetarian Society’s website www.vegsoc.org
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