Sometimes you need to use up what’s in the fridge and get creative with your ingredients. So I rustled up an easy gluten free lunch – roasted stuffed peppers with feta and cherry tomatoes.
Bell pepper
Feta cheese, roughly chopped
5 Cherry tomatoes, halved
Balsalmic vinegar
Fresh thyme or basil
Heat the oven up to 220oC (440oF).
Cut out the stalk of the pepper and remove the seeds and white bits.
Stuff the pepper with the feta cheese, tomatoes and herbs, then pour in approximately 2 teaspoons of balsalmic vinegar.
Wrap the stuffed pepper in aluminium foil and place upright in the oven for about 30 minutes. Alternatively you can cook this on a BBQ.
Open the foil parcel carefully, then serve with mixed green leaves. Delicious. Although it takes a while to cook, it really doesn’t get much easier than that! Gluten free lunches can be easy with a little bit of creativity, some herbs and a good store cupboard!