6 Hungarian peppers
250g Greek Feta
90ml extra virgin olive oil
Freshly ground black peppers
Preheat the oven to 180 degrees C.
Cut the stem off the peppers and then slice down one side to open them up like a book, keeping them intact. Gently pull out the seeds and as much of the white membrane as you can.
Divide the Feta into 6 even portions and stuff it into the peppers. Arrange the peppers, cut side up, in a shallow oven dish, so that they fit snuggly.
Slice the tomatoes and arrange slices on top. Pour the oil over and sprinkle with black pepper.
Bake for about 1 hour or until the vegetables and cheese are tinged golden-brown.