Stuffed sweet peppers

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• judy

  27 August 2011

  judy rated and commented on this recipe

  

  Cooked it in the oven, and served it with saute potatoes and runner beans. A definite hit and will cook it again.

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• Elizabeth

  29 August 2011

  Elizabeth rated and commented on this recipe

  

  I found the flavours really bland, bit of a disappointment as expensive ingredients.

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• Emilie M

  24 April 2012

  Emilie M rated and commented on this recipe

  

  Not a big fan of olives or oregano--left them out but doubled the garlic. Cooked for the last 5 minutes under the broiler, cheese got deliciously burnt and bubbly. Will definitely be making it again.

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• Ben Thurland

  22 July 2012

  Ben Thurland rated and commented on this recipe

  

  Did them on a barbecue and they went down very well and easy to make in advance

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• MCaruana

  17 August 2012

  MCaruana rated and commented on this recipe

  

  Really nice :) I used halloumi cheese and added chorizo and olives though next time I will leave out the chorizo sausage. To be repeated :)

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• Jessthebaker

  16 February 2013

  Jessthebaker rated and commented on this recipe

  

  Just wondering, could I use brie or chedder as a replacement for the mozzerella

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Ingredients

• 4 peppers , halved lengthways through the stalk and deseeded
• 1 tbsp extra-virgin olive oil , plus extra to drizzle
• 2 x 125g balls mozzarella , sliced
• 2 tbsp black olives , chopped
• 1 tbsp chopped oregano
• 2 garlic cloves , crushed

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian

Ingredients

• 4 peppers , halved lengthways through the stalk and deseeded
• 1 tbsp extra-virgin olive oil , plus extra to drizzle
• 2 x 125g balls mozzarella , sliced
• 2 tbsp black olives , chopped
• 1 tbsp chopped oregano
• 2 garlic cloves , crushed

PER SERVING

282 kcalories, protein 13g, carbohydrate 8g, fat 22 g, saturated fat 9g, fibre 2g, sugar 7g, salt 0.73 g

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