Feta Cheese & Pasta Stuffed Peppers

This recipe works in combination with: Vegetable Fritters Topped with a Poached Egg. This recipe features in these meal plans: Veggie Spring Suppers.

Peppers stuffed with a macaroni, feta, pine nut and raisin filling, served with a rich tomato sauce.


  • 2 large red peppers (170g each)
  • 1/2 medium onion (approx 185g each), finely chopped
  • 100g feta cheese, crumbled
  • 1 medium tomato (approx 100g), chopped
  • 400g of tinned plum tomatoes
  • 100g of macaroni
  • 1 tbsp pine nuts
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp dried mixed herbs
  • 1 tsp raisins
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 40 mins
  • Oven temp: 180c
  • Price per person: £2.03
  • Store cupboard: Typical
  • Calories per serving: 594
  • 5-a-day per serving: 4.1
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Feta & Pasta Stuffed Peppers photo

905 cooks think so


  1. Preheat the oven. Cook the pasta according to the packet instructions. Drain well and set aside.
  2. Meanwhile, cut the tops off of the peppers and remove the seeds. Cook the pepper bases and tops in lightly salted boiling water for 5 minutes. Drain well and set aside.
  3. To make the stuffed pepper filling, heat 1 tbsp oil in a small saucepan and fry half the onion and half the garlic for 3-4 minutes, or until the onion is soft. Stir in the pine nuts, raisins and 1/2 tbsp mixed herbs. Cook for 3 minutes, or until the pine nuts are lightly browned. Stir in the cooked pasta, chopped tomato and two-thirds of the feta. Season generously with salt and pepper.
  4. Divide the mixture evenly between the peppers, replace their tops and bake in the oven for 20 minutes, or until the pepper skins begins to char. (If you can't fit all the stuffing into the peppers leave it in the pan and reheat it with a splash of water and serve alongside the cooked peppers and tomato sauce.)
  5. Meanwhile, to make the tomato sauce, heat 1 tbsp oil in a saucepan and cook the remaining onion and garlic for 3-4 minutes, or until the onion is soft. Add 1/2 tbsp mixed herbs and the tinned plum tomatoes. Cook gently for 10 minutes, or until the sauce develops a thicker consistency. Season to taste with salt and pepper.
  6. Carefully lift the tops of the peppers and sprinkle on the remaining feta. Replace the tops and serve the stuffed peppers on a bed of the tomato sauce.

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