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Just a note: our independent dairy farmers do not use Bovaer additives.

Mediterranean Baked Peppers

These Mediterranean baked peppers are a real crowd-pleaser, and they’re super easy to make! Stuffed with delicious fresh organic veggies and golden-yolked free-range eggs, they’re packed with flavour. This recipe is a feel-good, no-fuss way to enjoy a taste of the Med right at home!

Dairy Diary top tips:
Have some leftover black olives? They freeze well, whole or chopped, and they’re great for scattering over a pizza.
Keep an eye on the croutons and take them out of the oven if they start to brown too quickly.
If vegetarian, check the feta is suitable, or substitute for another soft cheese

  • Preparation time: 15 min(s)
  • Cooking time: 25 min(s)
  • Servings: 2

How to make

  1. Preheat oven to 200°C/180°fan/Gas 6.
  2. Place the peppers on a baking tray, cut side up. Mix together the tomatoes, onion, olives (if using), basil and seasoning. Divide the mixture between the peppers, filling two halves full and two just over half full. Bake for 15 minutes.
  3. Remove from the oven. Crack an egg into each of the half-full pepper halves and scatter feta over the full halves. Grind black pepper over all the peppers. Place bread cubes on the tray, drizzle with oil and turn the cubes to coat in the oil. Return to the oven and cook for a further 10–15 minutes or until the eggs have just set and the croutons are light golden.
  4. Scatter with extra basil and serve immediately, with a green salad (if liked).

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