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Roasted red pepper parcels recipe

Roasted red pepper parcels recipe

3 ratings

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  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 635 calories / serving


  • 4 red, yellow or orange peppers
  • 3 tbsp olive oil
  • 8 tbsp sundried tomato pesto
  • 250g (8oz) mozzarella, drained and sliced
  • 150g (5oz) vine-ripened cherry tomatoes, halved
  • 20g (¾oz) pine nuts
  • 1-2 tbsp balsamic vinegar
  • small handful fresh basil leaves

Each serving contains

  • Energy

  • Fat

    53g 76%
  • Saturates

    10g 50%
  • Sugars

    12g 13%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 14.4g Protein 25.7g Fibre 4g


  1. Slice the peppers in half lengthways, leaving the stalks attached. Remove the seeds and brush with olive oil. Barbecue skin side down for 3-4 minutes, or until slightly charred, then turn over and barbecue for a further 2 minutes.
  2. Lightly oil 4 pieces of foil. Place two charred pepper halves, skin side down, in the centre of each piece and put 1 tbsp of pesto in each pepper half. Divide the mozzarella between the peppers and scatter with the tomatoes and pine nuts. Drizzle with a little oil and balsamic vinegar, season and close up the foil into tightly sealed parcels.
  3. Put the parcels on the barbecue, cover with the lid and leave to cook for 10-15 minutes, until the mozzarella has melted and the tomatoes have softened.
  4. To serve, open the parcels, scatter with basil leaves and eat immediately.

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