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Ingredients

  • 4 peppers, halved lengthways through the stalk and deseeded
  • 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
  • 2 garlic cloves, crushed

Method

  • STEP 1

    Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.

  • STEP 2

    Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like.

  • STEP 3

    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).

RECIPE TIPS
TIP

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

Recipe from Good Food magazine, August 2011

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A star rating of 4.4 out of 5.10 ratings
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