• 3 large red peppers, washed
  • 3 tbsp extra-virgin olive oil, plus a little extra
  • 12 vine cherry tomatoes, washed and halved
  • 2 garlic cloves, peeled and thinly sliced
  • 1 small red chilli, washed, deseeded and finely chopped
  • 2 tsp baby capers, drained and rinsed
  • 9 black olives, pitted and halved
  • 125g buffalo mozzarella, drained and diced
  • 14g fresh basil leaves, washed, to garnish


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut the peppers in half through the stalks and remove the core and seeds. Lay cut-side up in a lightly oiled shallow roasting tin. 

  2. 2

    Divide the halved tomatoes, garlic slices, chopped chilli, capers, olives and half the mozzarella, if using, between the pepper halves. Drizzle ½ tbsp oil into each one. 

  3. 3

    Season well and bake for 50 minutes. Remove from the oven and, if using, divide the remaining mozzarella between the peppers. Return to the oven for a further 5 minutes until the cheese has melted slightly. Lift the peppers out of the tin on to a warm serving platter. Spoon over the juices from the tin and scatter with basil leaves.

Nutritional Details

Each serving provides
  • Energy 1369kj 327kcal 16%
  • Fat 23.8g 34%
  • Saturates 8.2g 41%
  • Sugars 15.1g 17%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 481kj/115kcal

Each serving provides

5.6g carbohydrate 2.0g fibre 3.3g protein

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