Crispy feta bell pepper

Serves : 4

Preparation time: 25 minutes

Cooking Time: 50 minutes

Ingredients

• 125 ml (1/2 cup) tempeh, cubed
  
• 2 garlic cloves, chopped
  
• 1 onion, chopped
  
• 2 jalapenos, membranes and seeds removed, diced
  
• 15 ml (1 tbsp.) herbes de Provence
  
• 30 ml (2 tbsp.) olive oil
  
• 250 ml (1 cup) red peppers, roasted, drained and chopped
  
• 125 ml (1/2 cup) feta cheese, cubed
  
• Chipotle Tabasco, to taste
  
• 10 sheets filo pastry (phyllo)
  
• 60 ml (4 tbsp.) butter, melted
  
• 60 ml (4 tbsp.) honey
  
• Salt and pepper to taste
  

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
   
2. In a hot skillet, sauté tempeh, garlic, onion, jalapenos and herbes de Provence in olive oil for 2-3 minutes. Season with salt and pepper.
   
3. In a bowl, mix the contents of the pan with the red peppers, feta and Chipotle Tabasco.
   
4. Place a sheet of filo pastry in a buttered gratin dish and brush with butter. On top of the filo pastry, place another sheet, which you then butter, and so on until you've stacked 5 sheets.
   
5. Spread the prepared mixture over the sheets of filo pastry, then cover with another sheet of filo pastry and brush with butter. Once again, stack 5 sheets of pastry, brushed with butter, and bake for 45 minutes.
   
6. Drizzle honey over the top and leave to cool before serving.