This is good as the centre dish of a mid-week all-vegetable meal, or as part of a platter meal.
Serve a grain dish alongside, or potatoes, an interesting mixed leaf salad with a tangy dressing (to counter the sweetness of the peppers) and broccoli.
½ cup golden raisins 7-8 red or yellow peppers (bell peppers / capsicums) 2 Tbsp chopped capers 2 cloves garlic, peeled and thinly sliced 1 Tbsp chopped marjoram or rosemary ¼ cup panko crumbs Flaky sea salt Freshly ground black pepper 200g (7 oz) creamy-style feta, sliced thinly 2 Tbsp extra virgin olive oil
1 Soak raisins in hot water for 30 minutes. Preheat oven to 190°C (375°F).
2 Cut peppers in half through the stalks. Remove seeds and seed membranes but leave stalks intact. Arrange pepper halves in a shallowish ovenproof tray (line with baking / parchment paper if preferred).
3 Drain raisins and distribute among peppers along with capers, garlic, chosen herb and panko crumbs. Season with salt and pepper. Top with feta and drizzle with oil.
4 Bake for about 40 minutes, until the peppers are tender and the tops are starting to char. Serve hottish or at room temperature.