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.

Cover Issue 1527

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Kerre McIvor turns 50

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