Greek Stuffed Peppers with Feta / No rice

A new take on stuffed peppers. The filling is added after cooking. Serve with a fresh Greek Salad. These peppers can be served warm or cold and are great as a packed lunch !

Serves 2

1 tsp olive oil
2 red peppers
100g feta cheese, crumbled (for vegan version add walnuts or other nuts or seeds)
1/2 a medium red onion, diced
1 tbsp Kalamata olives, pitted and halved
2 medium ripe tomatoes, chopped into chunks
10cm chunk cucumber, halved length ways then chopped horizontally into chunks
Freshly ground black pepper

For The Dressing

1 tbsp extra virgin olive oil
1/2 tbsp white wine vinegar
1/2 tsp dried oregano
Freshly ground black pepper

1. Preheat the oven to 200C/400F/Gas mark 6. Lightly grease a baking tray with the teaspoon of olive oil. 
2. Cut the tops off the peppers (reserving the lids), remove the seeds and the pith and slice off the bulbous part inside the pepper that sits below the stalk and contains most of the seeds.
   
3. Place the peppers upright on the baking tray and put the tops back on. Roast for 25minutes, then drain off the water that will have accumulated in the peppers.
   
4. Toss all of the salad ingredients together, pour over the dressing, then toss again gently. Spoon into the roasted peppers and serve warm or lightly chilled.
   

Recipe Compliments:  Patrick Holford & Fiona McDonal Joyce