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    Grilled Sweet Romano Peppers

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    Grilled Sweet Romano Peppers

    A colourful and delicious alternative to grilled meat, this also makes a good barbecue side dish. The peppers are roasted over the barbecue with the merest brushing of oil to prevent sticking, and then smeared with a little goat's cheese, blended with fresh basil.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 3 sweet romano peppers
    • 100g soft goat's cheese
    • ½ pack basil, finely chopped, plus extra leaves to garnish
    • Freshly ground pepper
    • 1 tbsp olive oil


    1. Slice the peppers in half lengthways and remove the seeds and membranes.
    2. Mix together the goat's cheese and chopped basil and season with pepper - you shouldn't need salt as the cheese will be quite salty. (If you're working in advance, the peppers and cheese can be covered and refrigerated until needed.)
    3. When you're ready to cook, lightly oil the skin side of the pepper halves and place on the barbecue. Cook, pressing them down so they cook evenly, until the peppers start to soften and the skin begins to blacken - about 10 minutes. Turn over and cook for a couple of minutes more, then turn skin-side down again and smear the goat's cheese mixture on the peppers (about 1 tsp per half pepper). Cook for a couple more minutes to let the cheese melt slightly, then transfer to a serving plate, garnish with the extra basil leaves and serve.

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