Pepper & Feta Cazuela
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Pepper & Feta Cazuela

Prep Time10 mins
Cook Time20 mins
Keyword: Feta, Bell Pepper
Servings: 4


  • 5-6 oz feta
  • 1 large tomato cut into cubes
  • 1 roasted bell pepper cut into bite sized pieces
  • Zest from ½ large lemon
  • ¼ cup Kalamata olives
  • Extra virgin olive oil
  • Salt and pepper
  • Pita Bread for serving


  • Preheat oven to 400.
  • In a small cast-iron skillet, or small baking dish, drizzle a little olive oil to coat the bottom. Cube the feta, tomato and bell pepper, and scatter in the pan. Stir in the zest, a few pinches of salt, black pepper and olives. Cover with foil. (At this point you can choose to refrigerate for up to 3 hours.)
  • When ready to bake, place pan covered with foil in the warmed oven and bake for 10 minutes. Remove the foil and bake 10 minutes more. Serve warm with bread.


  • I generally serve this as an appetizer, though the recipe can be doubled to be served as a side dish on the dinner table.
  • You can use jarred roasted peppers, but get better flavor by roasting your own. Simply cut the pepper into 3-4 large pieces, removing the seeds and stem. Place under the broiler on a piece of foil until charred, then wrap the foil around it until cool enough to handle, and peel the charred skin off.