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Roasted Red pepper And Feta On Rye Bread

Roasted Red Pepper & Feta on Rye

Lunch won’t ge much feta than this!

Under 45 MinutesServes 2
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This Roasted Red Pepper & Feta on Rye works for both everyday meals, as well as an easy but delicious snack option.

Super simple, easy to make and packed full of flavour, this Roasted Red Pepper & Feta on Rye is perfect for those lunches where you want something different, but don’t want to spend a long time making it in the kitchen. This recipe uses Baker Street’s Rye & Wheat Bread, which is high in fibre, has no added sugars and is low in fat.

To make a vegan alternative

Simply find a vegan version of feta cheese to use in your roasted red pepper mixture and to crumble on top of your dish at the end.


  • 4 slices Baker Street Rye & Wheat Bread
  • 2 red peppers
  • A pinch dried chilli flakes
  • ½ tsp ground cumin
  • 200g feta cheese
  • Black pepper
  • 2 tbsps olive oil
  • 1 spring onion, thinly sliced
  • Cress
  • Cherry tomatoes


  1. Heat the grill to a high heat. Place the red peppers onto a baking tray or grill rack and grill until the skin starts to blister and blacken, turning occasionally.
  2. When the peppers are charred on all sides, take them out and pop them into a bowl then cover with a plate and leave for 10 minutes. The steam will help loosen the skins of the peppers.
  3. Peel the skin off the peppers and remove the seeds and stem. Place the flesh into a food processor with the chilli flakes, cumin and most of the feta (keep some to one side to crumble on top of you dish at the very end). Season well with black pepper.
  4. Blitz for a few seconds, then add the olive oil. Blitz again for a few more seconds until the mixture becomes more of a spreading consistency.
  5. Toast the slices of Baker Street Rye & Wheat Bread lightly on both sides, then add a spoonful of the red pepper and feta mixture on top and spread
  6. Sprinkle the spring onions on top, add a little cress and crumble over the remaining feta cheese