Roasted peppers with chickpeas, ’nduja, and feta

Housemade sausages and other pork products are a major draw at The Ginger Pig in London. This simple recipe, adapted from founder Tim Wilson and Rebecca Seal’s cookbook Ginger Pig One Pot, features ’nduja, an Italian-style fermented pork and red chile spread. Often enjoyed raw, ’nduja crisps up beautifully as it renders in the oven; if you can’t find it, Mexican chorizo or sobrasada are suitable substitutes. Paired with crusty bread, these stuffed peppers make an excellent one-pan supper.

Adapted from Ginger Pig One Pot by Tim Wilson and Rebecca Seal, Copyright © 2025. Available from Mitchell Beazley.

Featured in “The Ginger Pig” by Thomas Payne, as told to Diana Hubbell, in the Spring/Summer 2026 issue. See more recipes and stories from Issue 206.

Makes: 4 Time: 40 minutes

Ingredients

• 6 medium bell peppers (about 2½ lb.), halved lengthwise, cored, and seeded
• Olive oil, for brushing
• Two 14-oz. cans chickpeas, drained and rinsed
• 4 garlic cloves, finely chopped
• Kosher salt and freshly ground black pepper
• 7 oz. ’nduja
• Fresh lemon juice
• 7 oz. feta, crumbled (1 cup)
• Parsley leaves, for garnish

Instructions

1. Position a rack in the center of the oven and preheat to 400°F. Brush the peppers all over with oil and arrange them cut-side up on a large rimmed baking sheet. Bake until the peppers are softened and beginning to collapse, about 20 minutes, then turn them over and continue baking until their skins are blistered and slightly charred, about 5 minutes more.
2. Turn the peppers cut-side up and divide the chickpeas among the halves. Sprinkle with the garlic and season with salt and black pepper. Crumble the ’nduja over the peppers and continue baking until the meat is crisp and browned, about 10 minutes more.
3. Drizzle the peppers with lemon juice, sprinkle with the crumbled feta and parsley, and serve warm.

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