Peppers are back in season! While they are awesome raw, these stuffed peppers are a great quick lunch, or a side dish for dinner! Plus they are a good way to use those beautiful cherry tomatoes that are in season right now too!


  • 2 red bell peppers, halved lengthwise through stem, seeds removed
  • Cherry tomatoes, sliced in half or quarters, depending on size
  • 40 grams Feta cheese
  • Fresh basil leaves, sliced into ribbons
  • Freshly ground pepper
  • Olive oil
  • Balsamic Vinegar


  • Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper or oil the pan. Make sure oven rack is in the top third of the oven.
  • In a small bowl, combine tomatoes with basil leaves, crumble in feta cheese and drizzle mixture with olive oil and balsamic vinegar. Season with pepper and salt to taste.
  • Place pepper halves on prepared pan and fill each with tomato mixture.
  • Cover pan in foil and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes.
  • Enjoy!

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