Ingredients:

  • 2 large red bell peppers (approx. 400g total)
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper to taste
  • 8 ounces feta cheese, crumbled (225g)
  • 2 cloves garlic, minced (approx. 6g)
  • 2 tablespoons extra virgin olive oil (30ml)
  • 2 tablespoons lemon juice (30ml)
  • 1/4 cup fresh basil leaves, chopped (packed – approx. 10g)
  • 1/4 teaspoon red pepper flakes (optional, for a kick!) (0.5g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 450°F (230°C). Halve the red peppers and remove the stems and seeds. Toss peppers with olive oil, salt, and pepper. Place skin-side up on a baking sheet. Roast until skins are blackened and blistered (approx. 25-30 minutes).
  2. Transfer roasted peppers to a bowl or zip-top bag. Seal and let steam for 10 minutes to loosen the skins.
  3. Remove the peppers from the bag. Gently peel off the blackened skins (they should slip off easily). Roughly chop the roasted pepper flesh.
  4. In a food processor, combine roasted peppers, feta cheese, garlic, olive oil, and lemon juice. Process until smooth and creamy.
  5. Transfer the mixture to a small bowl. Stir in chopped basil and red pepper flakes (if using). Season with salt and pepper to taste.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional).
  7. Serve chilled or at room temperature.