By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
162 cal · 40 min
Sweet Red Peppers with Feta and Pesto
Recipe GLPRb11cdad5f2cade
Roasted long sweet red peppers filled with crumbled feta cheese, fresh cherry tomatoes, and aromatic pesto. A simple yet elegant Mediterranean-inspired dish that celebrates the natural sweetness of peppers and the tang of creamy feta. Perfect as a light main course or elegant side.
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Ingredients
2 Long sweet red peppers
Extra virgin olive oil
100 grams Feta cheese, crumbled
4 teaspoons Fresh pesto
9 Cherry tomatoes, halved
Directions
Preheat the oven to 400°F (200°C). Rinse the long sweet red peppers and pat them dry.
Slice each pepper lengthwise to create two long halves. Carefully remove the seeds and white membranes from the interior.
Place the pepper halves on a baking sheet, skin side down. Lightly brush the inside surfaces with extra virgin olive oil and season with salt and pepper to taste.
Roast in the preheated oven for 15–20 minutes, or until the peppers are tender and the edges begin to soften.
While the peppers roast, halve the cherry tomatoes and crumble the feta cheese into bite-sized pieces.
Remove the peppers from the oven. Distribute the crumbled feta evenly among the pepper halves.
Top each pepper half with the halved cherry tomatoes and drizzle with 1 teaspoon of pesto per half.
Drizzle a small amount of extra virgin olive oil over the top of each pepper. Return to the oven for 3–5 minutes to warm through.
Remove from the oven and serve warm or at room temperature. Adjust seasoning as desired before serving.
Comments
Every ingredient is stocked year-round at any Charlotte grocer—red peppers, feta, and cherry tomatoes are reliable staples at Harris Teeter, Food Lion, Kroger, and Walmart. The 40-minute claim is honest for roasting and assembly, though you'll spend the first 10 minutes on prep (washing, halving, seeding). At roughly $3 to $4 per serving, this is reasonable for a feta-based side, with the cost split evenly between the pepper and cheese; store-bought pesto adds $1.50 to $2 per serving, so homemade basil would cut that sharply if you have it on hand. The dish reheats unevenly—the pepper softens further and the feta breaks down—so it's best served fresh the same night, which limits weeknight flexibility for leftovers.
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