Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roasted Stuffed Red Peppers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roasted Stuffed Red Peppers

    • Preparation time: 55 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 4 red stuffing peppers or ordinary red peppers
    • 3 tbsp extra virgin olive oil
    • 1 onion, finely diced
    • 4 tbsp pine nuts
    • 8 tbsp fresh white breadcrumbs
    • 1 large bunch flat leaf parsley, finely chopped
    • Finely grated zest of 2 lemons
    • 25g sultanas, roughly chopped
    • 2 tbsp capers, rinsed, dried and roughly chopped
    • Salt and freshly ground black pepper


    1. Preheat the grill to high. Grill the peppers, turning regularly until their skin has blistered and blackened all over. This will take around 20 minutes. Transfer them to a bowl, cover and leave to cool.
    2. To make the stuffing, heat the olive oil in a small frying pan and gently fry the diced onion for 10 minutes or until soft and golden. Add the pine nuts and fry gently for another minute or two until pale gold. Tip into a bowl and mix in the remaining ingredients. Season.
    3. Peel the peppers. If you are using the squat stuffing peppers, carefully cut out their stalks and pull out their seeds. Pat dry their inside before dividing the stuffing between them. If using the ordinary red peppers, quarter and deseed them. Trim and pat them dry before placing a spoonful of stuffing on the first quarter. Roll it up and arrange on a serving plate. Repeat until all the peppers are stuffed. They are best served at room temperature. Garnish with sprigs of flat leaf parsley.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars