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The Ultimate Baked Peppers Mediterranean Vegetable Recipe

Looking for the ultimate way to enjoy Mediterranean vegetables? These turbocharged baked peppers are bursting with flavour and overflowing with a medley of roasted Mediterranean vegetable goodness. With golden-yolk eggs, tangy feta, sweet tomatoes, and a rainbow of roasted veggies, this is no ordinary recipe - it’s summer on a plate.

Whether you’re serving it up for a laid-back alfresco lunch, with a colourful BBQ side, or having a light but satisfying supper, this is guaranteed to impress. Bonus: it’s super easy to make and customisable for veggies, flexitarians and cheese lovers alike.

  • Preparation time: 20 min(s)
  • Cooking time: 35 min(s)
  • Servings: 4

How to make

  1. Preheat your oven to 200°C / 180°C fan / Gas 6.
  2. Prepare the peppers by slicing them in half lengthways and removing the seeds. Place them cut-side up on a large baking tray lined with baking paper.
  3. Chop the courgette, aubergine and red onion into bite-sized pieces, and half the cherry tomatoes. Make sure to save a little red onion for later.
  4. Toss everything in a bowl with olive oil, oregano, sea salt and black pepper. Spread them out evenly around the peppers on the tray (or two), making sure they’re arranged in a single layer so they roast evenly.
  5. In a bowl, combine the rest of the red onion, chopped tomatoes and sliced black olives with the chopped basil. Add a pinch of salt and pepper, then spoon the mixture into the pepper halves, filling 4 of them and the other 4 halfway (to make space for the eggs later).
  6. Place the tray in the oven and bake for 20 minutes until the veg is starting to soften and caramelise.
  7. Cut your sliced bread into cubes and drizzle with olive oil, whilst your vegetables are cooking.
  8. Remove the veg from the oven and carefully crack a free-range egg into each of the half-filled peppers. Then crumble the feta over the fully-filled halves, scatter the cubed bread around the tray and return everything to the oven for another 10–15 minutes.
  9. Once the feta is lightly golden, the eggs are set and the croutons are crisp, remove the tray from the oven and set aside to cool slightly.
  10. Finish with extra fresh basil and a drizzle of olive oil. Serve warm with a fresh green salad, couscous or your favourite summer side dish.

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