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Frisco STYLE Magazine

Stuffed Red Peppers

Aug 01, 2015 ● By Frisco STYLE


2 red peppers olive oil 7 oz. feta cheese 20 cherry or grape tomatoes 2 Tbsp. pesto 2 Tbsp. water ground black pepper


Preheat the oven to 375 degrees. Halve the peppers, cutting right through the stalk. Scoop the seeds out of the cores of the peppers. Brush an oven dish with oil and place the peppers on it. Dice the feta cheese and add it to a bowl with the halved cherry tomatoes. Mix the pesto with the water before adding it and the ground black pepper to the bowl. Stir the mixture before spooning it into the pepper halves. Bake the peppers in the oven for about 15 minutes.