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Stuffed Romano peppers
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These stuffed peppers are a great meat-free recipe for cooking on the barbecue this summer. They're also just as good cooked inside on a griddle.
4 Romano peppers
1 tbsp olive oil, plus extra for drizzling
100g baby plum tomatoes, halved
4 anchovies from a jar of Waitrose Anchovies in Extra Virgin Olive Oil, sliced
2 tbsp Cooks' Ingredients Nonpareille Capers, rinsed and drained
290g pack Galbani Mini Mozzarella,drained
1/2 x 100g pack Waitrose Black Pepper Croutons, crushed
1/2 x 25g pack fresh basil
1. Preheat the barbecue or griddle to medium heat. Carefully cut the peppers in half lengthways and remove the stalks and seeds. Drizzle with the olive oil.
2. Load each pepper half with tomato halves, anchovies, capers and mozzarella balls. Place on the barbecue or griddle and cook for 10 minutes until charred, tender and the cheese has melted. Cover with the lid of the barbecue or griddle to help ensure they cook all the way through.
3. Scatter over the crouton crumbs and basil, drizzle with olive oil and serve warm.
Typical values per serving:
All values per serving. 1.3g fibre / 8.2g protein
This recipe was first published in July 2014.