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Italian-style stuffed peppers recipe
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This simple stuffed peppers recipe has been given a refreshing Italian twist with tangy tomatoes, anchovies and creamy mozzarella for a colourful family lunch or dinner. They're so easy to make – simply load up, bake and scatter with basil and mozzarella to serve. See method
Ingredients
- 4 red or yellow bell peppers, halved lengthways with stem left intact, deseeded
- 2 slices sourdough bloomer, torn into pieces
- 16 cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- 4 anchovies, drained and halved
- 1 tbsp capucine capers, drained
- 2 tbsp extra-virgin olive oil
- 125g pack reduced-fat mozzarella, drained and torn into pieces
- 20g fresh basil, leaves picked
Each serving contains
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Energy
980kj
234kcal
12%
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Fat
11g
16%
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Saturates
3g
17%
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Sugars
12g
13%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 21.8g
Protein 11.5g
Fibre 3.9g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the peppers, cut-side up, on a large baking tray.
- Divide the bread, tomatoes, garlic, anchovies and capers equally between them. Drizzle with the oil and season. Bake for 50 mins or until golden.
- Top with the mozzarella and basil to serve.
Tip: To make this recipe dairy-free, check the bread you use is dairy-free and swap the mozzarella for Tesco Free From coconut oil alternative to grated mozzarella.
See more Italian recipes