Fried peppers with feta and thyme (view from above)
Fried peppers with feta and thyme (view from above)

Roasted Feta Peppers

September 26, 2016

This dish is delicious and works well both warm or cold for brunch or lunch served with a  crusty fresh baguette.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Serves



2 tsp Nuttelex melted

5 Pointed red peppers, sliced in half, one finely diced

400 g Feta (or vegan alternative)

50 g Crème fraîche (or vegan alternative)

1/2 Onion

1 Egg yolk (or egg replacer)

2 tbsp Freshly chopped thyme

1 tbsp Nuttelex for baking dish


1Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and brush an oven-proof dish with Nuttelex.

2Heat the Nuttelex in a frying pan and fry the pepper halves over a high heat for approx 2 minutes. Remove from the pan and leave to cool.

3Gently fry the diced pepper and onion in the same pan for approx. 5 minutes, then leave to cool.

4In a bowl, mash the feta with a fork and mix with the crème fraîche, egg yolk, parmesan, thyme and diced pepper. Season to taste with salt and ground black pepper.

5Spoon the mixture into the pepper halves, smooth flat and place in the dish. Bake for 20-25 minutes until the cheese is golden.