Tomato, Feta, and Red Pepper Cazuela

Tomato, Feta, and Red Pepper Cazuela
Photo: Frédéric Lagrange
Prep Time:
15 mins
Total Time:
40 mins

In this easy tapas-inspired appetizer, creamy feta cheese is topped with a mix of red peppers, lemon zest, olives, and the juiciest tomatoes you can find. Let everything meld together, then warm it up in the oven and serve with toasted pita, naan, or lavash to sop it all up.


  • 2 red bell peppers

  • 1 pound feta

  • 2 plum tomatoes, cored and chopped into 1-inch pieces

  • 4 peeled strips lemon or orange zest

  • ¼ cup small black olives (12 to 16), preferably Niçoise

  • Freshly ground pepper

  • ¼ cup extra-virgin olive oil

  • Pitas or flatbreads, for serving


  1. Preheat oven to 425°F. Place peppers directly over a gas flame (or char under the broiler), turning occasionally, until blackened and blistering, about 10 minutes. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife or paper towel. Remove and discard stems, ribs, and seeds. Cut into 1-inch pieces.

  2. Divide feta between 4 small baking dishes or cazuelas (or use one 10-inch ovenproof skillet); top with tomatoes, roasted peppers, zest, and olives. Season with pepper and drizzle with oil.

  3. Cover each dish with parchment-lined foil and transfer to a rimmed baking sheet. (Or, if using a skillet, place directly on oven rack.) Bake until warmed through, 10 to 15 minutes; uncover and continue baking until cheese is lightly browned, 10 to 15 minutes more. Lightly char pitas over flame (or under broiler) and serve on the side.

Cook's Notes

This recipe is adapted from Sarah Copeland's book Feast: Generous Vegetarian Meals for Any Eater and Every Appetite ($24.99,

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