Butternut squash & sage risotto
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Stuffed sweet peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 peppershalved lengthways through the stalk and deseeded
- 1 tbsp extra-virgin olive oilplus extra to drizzle
- 2 x 125g balls mozzarellasliced
- 2 tbsp black olivechopped
- 1 tbsp chopped oregano
- 2 garlic clovescrushed
Nutrition: per serving
- kcal282
- fat22g
- saturates9g
- carbs8g
- sugars7g
- fibre2g
- protein13g
- salt0.73glow
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).
