Feta is delicious baked – when I discovered this Mediterranean dish, we were over the moon, baking it for friends and family for quite some time. We love feta – did you notice? – and our local Afghan shop has the best, soft and smooth feta that you could hope to find. It is more Danish style than Greek style feta, and we love it.
This year’s interpretation of that dish is to stuff capsicums with feta, onions, tomatoes and olives and bake. This makes a substantial dish – a feature of a meal – but also we have used it for after-work and after-school snacks. It is pretty good with some crunchy bread or Middle Eastern flatbread.
For a different version of this dish, use creme fraiche instead of the feta, and mix it with the tomato, onion, and olives.
Have a look at our Very Best Feta Recipes, a collection of dishes that we put together.
Similar recipes include Baked Capsicums Stuffed with Cheesy Vegetables, Tomatoes Stuffed with Feta and Basil, Mixed Vegetables and Yoghurt with Green Chilli Oil, Capsicums Baked with Feta and Tomatoes, Baked Feta, Baked Dakos, Baked Pimentos with Feta, and Baked Ziti with Feta.
Capsicums Baked with Feta and Tomatoes
3 red or yellow capsicums, 4 – 5 sweet banana capsicums, or half a dozen pimentos
1 block feta, about 200 – 250 g
3 medium tomatoes (roma are good), chopped finely, or 10 – 12 cherry tomatoes, halved or quartered (depending on the size)
1 red or white onion, chopped finely
1 tspn dried oregano or 2.5 tspn fresh oregano leaves
o.5 tspn dried mint
1 Tblspn chopped parsley
6 – 8 pitted olives, chopped
4 thin slices lemon, halved
dried red chilli flakes, optional
Preheat the oven to 200C.
Prepare the capsicums. Halve them lengthwise or horizontally, so that each half sits nicely in a baking dish. Or just remove the top centimetre of the capsicum, so that they sit upright in the dish. Remove as much of the seeds and membranes as possible. Sit them tightly in a baking dish that has a little olive oil in the bottom.
Drizzle a little olive oil into each capsicum or capsicum half.
Cut the feta into cubes and distribute amongst the capsicums. Sprinkle half of the herbs over the feta, then place the diced onion and tomato on top of the feta. Add the rest of the herbs and drizzle with more olive oil.
Add the chopped olives and lemon slices.
Sprinkle with black pepper and dried chilli flakes (if using). Drizzle with a little more olive oil.
Tuck any left over olives, tomato and onion in and around the capsicums. (See below for an option to cover with slices of feta and tomato.)
Place the capsicums in the oven, uncovered, and bake until the capsicums are tender and sides of the feta begin to caramelise, about 20 – 30 mins.
Serve and enjoy!
recipe notes and alternatives
Add a couple of cloves of chopped garlic and some capers if desired.
The olives can be omitted.
If you like, you can also sprinkle any left over chopped tomato over and around the capsicums. Lay feta slices on top and place some slices of tomato on the feta. The lemon slices can be laid on top, rather than placed in the capsicums. Drizzle with olive oil and scatter with black pepper, and bake as above.
If you prefer to keep the capsicums whole, cut a slit in the side and gently remove seeds and membrane through the slit. Gently insert the feta, tomatoes (mixed with a little black pepper and the herbs), onion and olives through the slit. Lay them in a baking dish quite tightly together, and top with grated or finely diced tomato, slices of feta and lemon slices. Drizzle with olive oil and scatter with black peppers and more herb, and bake as above.