Stuffed Romano peppers

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.

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 694kJ/167kcals
Fat 11.3g
Saturated Fat 5.2g
Carbohydrate 8g
Sugars 3.9
Salt 0.8g

All values per serving. 1.3g fibre / 8.2g protein

Click here for more information about health and nutrition

0 stars

Average user rating Based on 0 ratings

This recipe was first published in Thu Jul 10 14:18:00 BST 2014.