Tangy Tomato and Feta Stuffed Peppers

As we all know good bakeware is essential for good results when cooking.

Stellar’s Professional Hard Anodised Bakeware has even heat distribution with no rusting or flaking and no warping in the oven. It's also easy to clean and free from PTFE and PFOA.

Having used my roasting tray a good few times now I have to say it's great and an affordable price too selling at just £20.00

As you can see this 32x22x5cm roasting tray is a good size and perfect for roasting vegetables and is available in different sizes.

It's really light in weight and the handles make it really easy to remove from the oven.

Made from an aluminium alloy which provides superior thermal conductivity for even heat distribution, essential for the baking of successful breads and cakes. The pans are electrochemically-hardened (hard anodised) for unbeatable durability.

The anodising technique gives the pans a significantly longer lifespan than traditional bakeware and makes it virtually non-porous and is safe to use with metal utensils.

To enhance the non-stick properties, before first use just season with a little vegetable oil and bake in the oven (more details in the instructions provided with each item) then leave to cool before washing, rinsing and drying.

The new Stellar Hard Anodised collection comprises 24 essential kitchen favourites with a few shown here; the range includes baking & roasting trays, loose base flan tins, cupcake trays and cake tins of various sizes.

The pans can be used on the hob and under the grill and oven safe up to 240°C Hand-wash only in hot sudsy water.

Pop into the oven for about 30 minutes or until the peppers are nice and tender.

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Yield: 2Author: Jan Bennett

Tangy Tomato and Feta Stuffed Peppers

Easy to do and stuffed peppers make a great side or a light lunch.

ingredients:

2 bell peppers of whichever colour takes your fancy

a few baby tomatoes - halved or quartered depending on their size

200g feta cheese - cubed

a pinch of chilli flakes

Mix together 1 tablespoon of sherry vinegar and 1 tablespoon of olive oil along with a pinch of sea salt and black pepper

instructions

Preheat your oven to 220c or 200c for fan-assisted ovens

Cut each pepper in half and remove the pith and seeds keeping the stalk on.

Put the peppers into a shallow roasting tray and put the diced tomatoes inside. 

Drizzle with the half of the sherry vinegar and olive oil mixture.  Add the cubed feta, sprinkle with chilli flakes and drizzle over the rest of the sherry vinegar mixture.

Pop into the oven for about 30 minutes or until the peppers are nice and tender. 

Created using The Recipes Generator

Disclaimer; I was sent this baking tray for review purposes. All thoughts and opinions are my own. I was not required to write a positive review.