Try these goat's cheese-stuffed peppers, then check out our halloumi-stuffed peppers, vegetarian stuffed peppers and couscous-stuffed peppers.


  • 1 of each red pepper and green pepper, halved through the stalk and deseeded
  • 12 cherry tomatoes, halved
  • 1 clove garlic, thinly sliced
  • 2 tbsp olive oil
  • 8 kalamata olives, halved and pitted
  • 100g soft goat’s cheese
  • a handful basil, to serve
  • to serve salad
  • to serve crusty bread


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Put the peppers in a roasting tray. Toss together the tomatoes, garlic and olive oil, season, then fill the peppers.

  • STEP 2

    Roast for 30-40 minutes or until the peppers are really soft. Dot with the cheese and scatter with the olives and basil. Serve with salad and bread, if you like or keto bread to make this keto-friendly.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating