Stuffed peppers with sheep’s feta
Mexican fare doesn’t have to be laden with fatty ingredients. Go authentic and consider a healthy alternative to a new Kiwi favourite.
- Preheat oven to 180C.
- Cut peppers in half and remove the seeds. Mix the sheep’s feta, dates, almonds and red onion in a bowl.
- Stuff the peppers with the feta mix, and bake for 10 minutes.
- Lay the stuffed peppers on a serving plate and garnish with the fennel fronds and a big glug of olive oil.