Savoury Recipe

Stuffed peppers with sheep’s feta (serves 6)

Prep time: 5 minutes
Cooking time: 10 minutes

Product Used

Extra Virgin Avocado Oil


  • 400g baby peppers
  • 100g sheep’s feta
  • 8 dates, roughly chopped
  • ½ cup almonds, roasted, roughly chopped and seasoned
  • ½ red onion
  • fronds of 1 fennel bulb
  • 4Tbsp Grove Lemon & pepper avocado oil


Preheat oven to 180*C. Cut the peppers in half lengthways and remove the seeds. Mix the sheep’s feta, dates, almonds and red onion in a bowl. Stuff the peppers with the feta mix, and bake in the hot oven for 10 minutes. Lay the stuffed peppers on a serving plate and garnish with the fennel fronds and the Grove lemon & pepper avocado oil.

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