NZ Woman's Weekly

Stuffed peppers with sheep’s feta

  • Servings

  • Courses

  • Meal Origin


Mexican fare doesn’t have to be laden with fatty ingredients.

Go authentic and consider a healthy alternative to a new Kiwi favourite.

  • 400g baby peppers
  • 100g sheep’s feta
  • 8 dates, roughly chopped
  • ½ cup almonds, roasted, roughly chopped and seasoned
  • ½ red onion
  • Fronds of 1 fennel bulb
  • 4 tbsp good quality olive oil

1 Preheat oven to 180oC. Cut peppers in half and remove the seeds. Mix the sheep’s feta, dates, almonds and red onion in a bowl. Stuff the peppers with the feta mix, and bake for 10 minutes.

2 Lay the stuffed peppers on a serving plate and garnish with the fennel fronds and a big glug of olive oil.

Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.