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Italian-style stuffed peppers recipe

Italian-style stuffed peppers recipe

22 ratings

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

  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 234 calories / serving
  • Healthy


  • 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

  • Energy

  • Fat

    11g 16%
  • Saturates

    3g 17%
  • Sugars

    12g 13%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 21.8g Protein 11.5g Fibre 3.9g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the peppers, cut-side up, on a large baking tray.
  2. Divide the bread, tomatoes, garlic, anchovies and capers equally between them. Drizzle with the oil and season. Bake for 50 mins or until golden.
  3. 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.

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