Feta & Herb Stuffed Baby Red Peppers

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 10 baby red peppers or 5 full-size red peppers, halved
• 150 g feta
• 100 g ricotta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 teaspoons lemon zest, finely grated
• 2 -4 garlic cloves, minced
• fresh ground black pepper, to taste
• 1 1/4 cups fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 cups watercress leaves, washed, dried, to serve

Recipe

• 1 preheat the oven to 200°c, cut the tops off the baby red peppers and reserve (or halve the full-sized red peppers); using a small sharp knife, carefully remove the membrane and seeds and discard.
• 2 place the feta and ricotta in a bowl and using a fork mash them until they are well-combined; add the parsley, dill, lemon zest and garlic, and season with pepper to taste.
• 3 place the peppers in a lightly oiled roasting pan, divide the feta mixture among the red peppers and spoon it into the peppers, replace the tops, and drizzle the peppers with lemon juice and oil.
• 4 roast the peppers in the oven for 20 minutes or until tender. if you are using halved full-sized peppers, you may want to cover the pan loosely with foil for the first part of the roasting time.
• 5 transfer the peppers to a serving dish and garnish with watercress to serve.