Stuffed Peppers with Cherry Tomatoes, Feta & Olives

1972 is calling, and they want their stuffed peppers back.

My mother used to make stuffed green peppers with beef, rice and tomato sauce, a fancy 1970's dinner that everyone loved.

Today, iceberg lettuce and green peppers have been replaced with Little Gem lettuce or Romaine, and green peppers, I don't know what happened to them.....they went away like salmon "steaks" did, I guess.    

I never buy green peppers, only yellow and red bell peppers, they are sweeter and prettier, sorry Mr. Green Pepper.

Here, I followed a recipe from the Guardian by my favorite British veg head, Nigel Slater (he is also wonderful at poetry, gardening and cooking meats).  A Jack of all trades, one might say.

I did not measure ingredients, just eyeballed it......I used the last of the season's beautiful sweet cherry tomatoes and good briney Greek feta cheese.

I have to say, these little simple beauties were scrumptious!   I loved them, and will make them every summer from now on.

And no shame in stuffing some green peppers with ground beef and rice......as long as you serve them with a jello mold for dessert.  ;)

Nigel's Stuffed Peppers:  serves 4 people as a first course

2 large red bell peppers, cut in half, seeds removed

bunch of cherry tomatoes (red & yellow) halved

handful of kalamata olives, cut in half

1 tbsp capers

1/4 cup of good feta cheese, crumbled

2 tbsp of store bought pesto

drizzle of olive oil

sea salt & pepper

fresh oregano (optional)

In a medium sized bowl, mix the halved cherry tomatoes, olives, capers, feta and pesto.   Drizzle with olive oil and season with salt & pepper.

Stuff the halved peppers with this mixture and drizzle with more olive oil.

Garnish with some fresh oregano leaves if you have.

Bake in a casserole dish at 350F for about 30 minutes, until bubbly and golden on top.   I left mine in a bit longer, because I like my peppers well done.

Let rest 20 minutes before serving. 

SO GOOD!!!