- 4 peppers, 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 cloves, crushed
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).
TipTo get that extra-smoky barbecue flavour, place the barbecue lid on while you cook the peppers, or cover with an upturned roasting tin.