Mediterranean Baked Peppers Mediterranean Baked Peppers

Food styling by David Grenier | Prop styling by Sabrina Linn Image by: Jeff Coulson

Serve this toss-and-bake side dish alongside grilled steak, pork or fish for a summer-fresh burst of flavour. To test if the peppers are fully cooked, insert the tip of a knife into the pepper flesh—it should slide through with minimal resistance.

  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 4 servings



Halve and core sweet peppers; cut each half into thirds. In bowl, toss together sweet peppers, oil, garlic, oregano, lemon zest, salt and pepper. Arrange in 12-cup (3 L) baking dish; sprinkle with feta.

Bake in 425?F (220?C) oven until sweet peppers are tender, about 20 minutes. Sprinkle with parsley and drizzle with lemon juice.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 141 mg
  • Sugars 3 g
  • Protein 3 g
  • Calories 71.0
  • Total fat 5 g
  • Potassium 116 mg
  • Cholesterol 11 mg
  • Saturated fat 2 g
  • Total carbohydrate 5 g


  • Iron 4.0
  • Folate 7.0
  • Calcium 7.0
  • Vitamin A 19.0
  • Vitamin C 167.0
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Lunch & Dinner

Mediterranean Baked Peppers