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Amelia Freer: Spicy feta peppers recipe

April 15th 2015 / Amelia Freer / 2 comments


Feeling peckish? Try nutritional therapist Amelia Freer's guilt-free comfort-food recipe

In the old days, before I learnt about the role that food plays in health, I use to eat a lot of pizza. I still miss all those flavours and the warm, melting cheese... Being gluten-free, I have dabbled with making healthy alternatives with a gluten-free base but I still find that all the grains used for the bases don’t agree with me. And so I make these spicy stuffed peppers instead. My clients love them, as do their children; they are quick to make and incredibly comforting. Not quite a replacement for pizza but a great recipe to have up your sleeve when wanting something hot and delicious that won’t destroy your healthy eating plans.


4 peppers, de-seeded and halved
12 cherry tomatoes cut into quarters
2 tsp olive oil
1 tbsp harissa paste (or sundried tomato if you don’t want a spicy version)
200g feta (or goats’ cheese), chopped into small bite-sized cubes
Zest of lemon, to taste


1. Preheat the oven to 200C/gas mark 6.
2. Place the peppers (cut side up) on the baking tray, drizzle with a little oil and put in the oven.
3. Meanwhile, put the feta and tomatoes into a bowl and mix well with the harissa.
4. Fill each of the pepper halves with the feta and tomato mix and put back in the oven to bake for 10 minutes.
5. Sprinkle lemon zest over the peppers and serve with a simple green salad.


Hungry for more? Read up on Amelia Freer's other tips, tricks and recipes on Get The Gloss.


Join the conversation

  • Jani
  • March 3rd 2013

Amelia -- Re your Method 2 above, why are you supposed to put the halved peppers in the oven at that point? For how long? Can't wait to bite into one.

  • Andy
  • February 19th 2013

i am going to make this, i will o for the more spicy though i love it.
feta cheese going to give it a try. x Andie

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