Barbecued pepper melts


4 Waitrose Mixed Romano Peppers
2 tbsp olive oil
2 large onions, thinly sliced
120g Taleggio, thinly sliced
6 fresh thyme sprigs
2 tsp balsamic vinegar


1. Light the barbecue and allow it to reach a good cooking temperature. Halve the peppers lengthways and shake out the seeds. Set aside six halves and thinly slice the remaining two.

2. Heat the oil in a large pan, add the onions and sliced peppers and cook for 10 - 15 minutes, stirring often, until softened and dark golden.

3. Spoon the mixture into the pepper halves and top with slices of cheese. Press a thyme sprig on top of each one and grind over some black pepper.

4. Cook over medium coals on the barbecue for 15 - 20 minutes (or 10 minutes under the grill) until the peppers are tender and the cheese has melted. Splash over a little balsamic vinegar and serve hot.

Cook's tips

If your barbecue has a lid, close it to help cook the food evenly. It may also reduce cooking time, but keep a close eye on the coals in case of any flare-ups. This dish can be prepared ahead up to the end of step 3 and chilled until ready to cook.

Barbecued pepper melts
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes 40 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 690.36kJ
Fat 10.0g
Saturated Fat 4.1g
Carbohydrate 12.0g
Sugars 10.2g
Salt 0.6g

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4 stars

Average user rating Based on 8 ratings

This recipe was first published in Thu Apr 19 10:00:00 BST 2012.