Low Fodmap Long pointed Sweet Red Pepper with Feta and Tomatoes

 This dish bursts with flavour and again, is another simple recipe ideal for those summer lunches.

I love simple recipes with few ingredients that just sing when put together and this one is a great example.

The peppers soften and sweeten after being baked in the oven, the tomatoes release their delicious juices, the basil gives a peppery aromatic flavour and the feta adds a salty, creaminess. Toasted pine nuts enliven the dish and just writing this makes me want to cook this again for dinner!

print recipe

Low Fodmap Long Sweet Red Pepper with Feta, Tomatoes and Basil

by August-13-2016

Ingredients

• 2 Long Sweet Red Peppers
• Handful small baby tomatoes (sliced in half)
• A sprinkle of Feta (chopped)
• A handful of toasted pine nuts
• A slug of Garlic infused Olive oil
• A few Basil leaves

Instructions

1. Slice the red pepper in half lengthways and lay in a baking tray2. Sprinkle the sliced tomatoes, feta, toasted pine nuts and a few of the basil leaves on top.3. Pour over a slug of garlic infused olive oil4. Cook in the oven for 20-25 minutes, until the pepper has softened on 180 degrees fan.5. Before serving add a couple more basil leaves to each half, as the leaves have more taste when fresh.

Details

Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Yield: 2