Spicy Feta and Olive Stuffed Peppers with Lemon-Oregano Drizzle

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

   ~15 min
2. 2

   Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.

   ~5 min
3. 3

   In a mixing bowl, combine the crumbled feta cheese, chopped olives, chopped sun-dried tomatoes, red pepper flakes, minced garlic, and chopped fresh oregano.

   ~5 min
4. 4

   Season the feta mixture with salt and black pepper. Stir well to combine.

   ~1 min
5. 5

   Generously stuff each bell pepper half with the feta mixture, pressing it down slightly.

   ~5 min
6. 6

   Drizzle 1 tablespoon of olive oil over the stuffed peppers. Add about 1/4 cup of water to the bottom of the baking dish to create steam.

   ~1 min
7. 7

   Bake for 30-35 minutes, or until the peppers are tender and slightly caramelized, and the feta is golden brown.

   ~30 min
8. 8

   While the peppers are baking, whisk together the lemon juice and the remaining 2 tablespoons of olive oil in a small bowl for the drizzle.

   ~2 min
9. 9

   Once baked, remove the peppers from the oven and let them rest for a few minutes. Drizzle the lemon-oregano mixture over the warm stuffed peppers before serving.

   ~3 min