Roast peppers stuffed with peas, pine nuts and feta

These stuffed peppers look so great on the Christmas table – all red and green – and taste phenomenal! Whip up this recipe on the day or make the day before and reheat for an easy side dish

By Nici Wickes
  • 45 mins cooking
  • Serves 8
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  • 2 cup frozen peas, cooked and drained
  • 1/2 cup Parmesan, grated
  • 1/4 cup fresh mint, finely chopped
  • zest and juice of 1 lemon
  • 1/2 teaspoon salt and pinch black pepper
  • 2 tablespoon olive oil
  • 2 tablespoon pine nuts
  • 4-5 long red peppers, split lengthwise, seeds removed
  • olive oil, to drizzle
  • 100 gram feta cheese, crumbled


  • 1
    Preheat oven to 180°C and line a tray with baking paper.
  • 2
    Mash the peas with the Parmesan, mint, lemon zest, juice, salt, pepper, olive oil and pine nuts. Mix well.
  • 3
    Lay the peppers on the tray and spoon the pea mixture evenly into them to fill. Drizzle with olive oil and bake for 30 minutes. Scatter on the feta and bake for a further 10-15 minutes. Serve warm.


  • Serves 8-10. - Walnuts are a good alternative to pine nuts. If you are unable to locate the long peppers you could substitute with the round ones. Cut in half, but they'll need an extra 10 minutes to cook.

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