Peppers and cheese go together really well. And that includes most cheeses from cheddar to goat’s cheese and Parmesan to mozzarella.
Serve these flavour-packed red peppers baked and stuffed for a light Mediterranean-style supper or lunch.
Red Peppers, Baked and Stuffed with Cherry Tomatoes and Mozarella
Very easy supper recipe
Ingredients
- 4 large peppers any colour
- 1 medium onion peeled and finely chopped
- 10 cherry tomatoes
- 8 black olives
- 2 teaspoons dried basil or fresh torn basil leaves
- 125 g mozzarella
- 1 tablespoon olive oil
Conversions
Instructions
- Preheat the oven at 180 degrees C
- Halve the peppers and remove the seeds and pith
- Lay on a baking tray and brush with olive oil
- Set aside
- Slice the cherry tomatoes
- Slice the black olives
- In a bowl mix the onions, tomatoes, olives and basil
- Season with black pepper
- Divide the mixture evenly among the peppers
- Place in the oven for 20 minutes
- Slice the mozzarella
- Place slices of mozzarella on top of each of the pepper halves
- Return to the oven and bake for a further 20 minutes until the peppers are soft and the cheese is melted and browning
You may also like one of my other favourite recipes …
1
Roasted Red Pointed Peppers
Nothing brings out the natural sweetness of pointed peppers like a quick roasting in the oven
Check out this recipe
2
Pimientos Rellenos de Atun (Tuna-Stuffed Red Peppers)
These tuna stuffed red peppers make a great lunch or as part of your evening meal
Check out this recipe
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- pennyrecipes.com
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
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