Peperonata with feta and pinenuts recipe

  • Serves 4
  • 15mins to prepare and 4-8hrs to cook
  • 390 calories / serving
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HE PEEPERONA

Turn the slow cooker on to high or low.

Put the peppers, onions, garlic, tomatoes, potatoes, capers, vinegar and caster sugar in the slow cooker dish and season with salt and freshly ground black pepper. Mix well to combine. Cover with the lid and cook for 4 hours on high or 8 hours on low setting until the peppers are meltingly soft and juicy. 

Stir in the basil and serve hot, warm or cold. Spoon into bowls, scatter over the feta cheese and pinenuts and eat with crusty bread to mop up the juices. 

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  • Ingredients

  • 2 red peppers
  • 2 yellow peppers
  • 1 orange pepper
  • 2 onions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 4 plum tomatoes, seeds removed and roughly chopped
  • 200g baby potatoes, cut into wedges
  • 2tbsp capers
  • 2tsp red wine vinegar
  • 2tsp caster sugar
  • bunch basil, chopped
  • 250g feta cheese, crumbled
  • 50g toasted pinenuts
  • crusty bread, to serve
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  • Energy 1630kj 390kcal 20%
  • Fat 22g 31%
  • Saturates 9g 45%
  • Sugars 22g 24%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 32.5g Protein 16.6g Fibre 8.2g

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