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.