- 4 pepper, halved lengthways through the stalk and deseeded
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 tbsp extra-virgin olive oil, plus extra to drizzle
- 2 x 125g balls mozzarella, sliced
- 2 tbsp black olive, chopped
- 1 tbsp chopped oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 garlic clove, crushed
Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.
Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like.
Pop on the barbecue, stuffed-side up for 12-15 mins until the pepper is nicely charred (or roast in the oven at 220C/200C fan/gas 7 for the same amount of time).
To get that extra-smoky barbecue flavour, place the barbecue lid on while you cook the peppers, or cover with an upturned roasting tin.