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100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
100% Satisfaction Guarantee
4 For 3 On ALL Seeds
Your Seed Sowing Essentials
19th December 2025
A colourful, flavour-packed dish that makes the most of home-grown peppers – filled with warming spices and roasted vegetables.
Ingredients:
2 large peppers, halved and deseeded
1 tbsp cumin
1 tsp coriander
2 tbsp 400g chopped tomatoes
1 red onion, sliced
1 garlic clove, grated
1 red chilli, chopped
1 small aubergine, diced
220g kidney beans (with liquid)
small bunch of coriander, chopped
1 egg
25g feta, grated
50g fromage frais
rocket & lime wedges to serve
Method
Heat the oven to 190°C (170°C fan).
Roast peppers skinside up for 15–20 minutes.
Meanwhile, cook spices, tomatoes, onion, garlic, chilli, aubergine and beans for 20 minutes until thick, then stir in coriander.
Turn peppers over, fill with the aubergine mix and spoon over the feta topping.Bake for 10 minutes until lightly set.
Serve on rocket with lime wedges
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