• Cook 15 mins
  • Prep 15 mins
  • Vegetarian

Nutrition per serving

282 kcalories, protein 13.0g, carbohydrate 8.0g, fat 22.0g, saturated fat 9.0g, fibre 2.0g, salt 0.73g.


Serves 4

  • 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 olives , chopped
  • 1 tbsp chopped oregano
  • 2 garlic cloves , crushed


  1. Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.
  2. Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like.
  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).

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