Mozzarella and pesto-stuffed peppers
Waitrose and Partners

Mozzarella and pesto-stuffed peppers

This quick and easy starter has sweet peppers stuffed with baked mozzarella and pesto.

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  • Makes30
  • CourseStarter
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 15 baby sweet peppers (about 400g)
  • 75g fresh breadcrumbs
  • 100g Peppadew Mild Sweet Piquanté Peppers, roughly chopped
  • 125g ball mozzarella, drained and torn into small chunks
  • 1 garlic clove, chopped
  • 1 tbsp nonpareille capers, drained
  • 1 tbsp extra virgin olive oil
  • 100g Sacla’ No.1 Classic Basil Pesto (about 100g)
  • ¼ x 25g pack fresh basil, leaves torn

Method

  1. Preheat the oven to 190˚C, gas mark 5. Halve the peppers lengthways, remove any seeds and sit cut-side up on a baking tray. In a small bowl, combine the breadcrumbs, piquanté peppers, mozzarella, garlic and capers. Drizzle with the oil and spoon into the peppers.

  2. Bake the peppers for 20 minutes. Spoon about ½ tsp pesto over each, scatter over the basil, then serve.

Nutritional

Typical values per item when made using specific products in recipe

Energy

163kJ/ 40kcals

Fat

2.9g

Saturated Fat

0.9g

Carbohydrates

2g

Sugars

0.7g

Fibre

0.4g

Protein

1.3g

Salt

0.19g

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