Name: Braised peppers with fetta, lemon and herbs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 18.20 gm garlic-infused extra virgin olive oil (see note); 4 red bullhorn peppers; 1 sprig fresh oregano; 255.00 gm gluten-free vegetable stock; 50g fetta, crumbled; 20.00 ml fresh basil leaves; 2 tsp lemon zest

Braised peppers with fetta, lemon and herbs

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Prep Time:
5 minutes

Cook Time:
30 minutes

Total Time:
35 minutes

Delicious lemon braised peppers - perfect for low-FODMAP diet and any occasion!

Ingredients:

18.20 gm garlic-infused extra virgin olive oil (see note)
4 red bullhorn peppers
1 sprig fresh oregano
255.00 gm gluten-free vegetable stock
50g fetta, crumbled
20.00 ml fresh basil leaves
2 tsp lemon zest

Instructions:

In a large, deep frying pan, heat oil over medium-high heat. Cook peppers, turning occasionally, for 10 minutes until blistered and charred slightly.
Sprinkle in fragrant oregano and sauté briefly. Pour in stock, cover, and simmer for 12 to 15 minutes, flipping halfway through, until peppers are tender.
Top with tangy feta, fresh basil, and bright lemon zest. Season generously with salt and pepper. Enjoy!

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