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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