Monday, 13 February 2012


2 peppers, 1 bread roll, 6 cherry tomatoes, 100g goats cheese, 6 basil leaves, 1/4 fresh red chilli,
6 black olives, olive oil

Finely chop up the bread, tomatos, goats cheese, basil, chilli and olives and mix together in a bowl with about 50ml of olive oil. 

Cut the tops off of both peppers and scoop out the seeds. Stuff in the mixture to the top and pop the pepper lids back on.  Bake in the oven at 190 degrees for about 20mins or until you can see the skin is no longer tight and the whole thing is starting to sag.

Serve on their own or with a crisp salad.


  1. Cooked on the B&B Aga - Delicious it was too!

  2. Looks like your comment thing is working. Brilliant. I wanted to say yesterday how fantastic these stuffed peppers look. I've cooked them before but overcooked the pepper and it turned into a bit of a mushy mess. Yours stand proud and erect.


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