Peppers with mozzarella, chilli and pine nuts

Name: Peppers with mozzarella, chilli and pine nuts
Total time: 30 min
Yield: Serves 3
Cuisine: Mediterranean
Ingredients: 2 red peppers halved; 1 yellow pepper halved; 1 tbsp oil; 2 × 150g balls mozzarella each ball sliced into 3; 1 lemon juiced; 1 clove garlic crushed; 1 red chilli finely chopped; 2 tbsp pine nuts toasted; a small bunch parsley chopped; olive oil

Published: December 19, 2014 at 2:33 PM

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Serves 3

A little effort

Total time: 30 mins

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Roasted red peppers filled with mozzarella, chilli and pine nuts makes an easy antipasti, or light meal. BBQ, griddle or grill to get the best charred flavour.

Vegetarian

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Alternatives

Complete the dish

Make these mozzarella-stuffed peppers, then check out our halloumi-stuffed peppers, vegetarian stuffed peppers and couscous-stuffed peppers. Now try more easy mozzarella recipes.

[embed]http://www.youtube.com/v/uycvxcYKerE&hl=en&fs=1[/embed]

Ingredients

Nutrition

2 red peppers

halved
1 yellow pepper

halved
1 tbsp oil
2 × 150g balls mozzarella

each ball sliced into 3

dressing

1 lemon

juiced
1 clove garlic

crushed
1 red chilli

finely chopped
2 tbsp pine nuts

toasted
a small bunch parsley

chopped
olive oil

Nutrition: per serving

kcal471
fat39.1g
carbs9.2g
fibre2.5g
protein21.1g
salt1.02g

Method

step 1

Whisk all the dressing ingredients with 3 tbsp olive oil and season. Scrape the seeds out of each pepper half then rub the halves with a little oil. Barbecue, griddle or grill, cut side down, for 5 minutes until the edges are charred and starting to soften. Turn the peppers over, and sit a slice of mozzarella in each half. Cook for another 5-10 minutes until the cheese has melted and the bases of the peppers have softened. If you like your mozzarella crisp, then flash the peppers briefly under the grill. Arrange the peppers on a platter and drizzle with the dressing.

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