10 mini peppers cut in half and seeded
1 container of Fontaine Santé Roasted Red Pepper Hummus
8 sliced Kalamata olives
¼ feta, crumbled
1 branch of fresh parsley
Preparation: 15 minutes
Execution: Very easy
Cooking time:
Portions: 20
Preparation
Top each half pepper with hummus.
Add the slices of olives, a little feta and a few parsley leaves for decoration.
You will love them too, for sure!
Fresh products, perfect for cooking!
