Stuffed Peppers with Spiced Aubergine & Feta

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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