zoom Barbecued pepper melts

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    Barbecued pepper melts

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    Barbecued pepper melts

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    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.

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