Italian-style stuffed peppers recipe
This simple stuffed peppers recipe has been given a refreshing Italian twist with tangy tomatoes, anchovies and creamy mozzarella for a colourful family lunch or dinner. They're so easy to make – simply load up, bake and scatter with basil and mozzarella to serve.
See method- Serves 4
- 10 mins to prepare and 50 mins to cook
- 234 calories / serving
Ingredients
- 4 red or yellow bell peppers, halved lengthways with stem left intact, deseeded
- 2 slices sourdough bloomer, torn into pieces
- 16 cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- 4 anchovies, drained and halved
- 1 tbsp capucine capers, drained
- 2 tbsp extra-virgin olive oil
- 125g pack reduced-fat mozzarella, drained and torn into pieces
- 20g fresh basil, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 980kJ 234.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 21.8gProtein 11.5gFibre 3.9g
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- Preheat the oven to gas 5, 190°C, fan 170°C. Put the peppers, cut-side up, on a large baking tray.
- Divide the bread, tomatoes, garlic, anchovies and capers equally between them. Drizzle with the oil and season. Bake for 50 mins or until golden.
- Top with the mozzarella and basil to serve.
- Tip: To make this recipe dairy-free, check the bread you use is dairy-free and swap the mozzarella for Tesco Free From coconut oil alternative to grated mozzarella.
- See more Italian recipes
