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Mediterranean roast peppers with olives and goat’s cheese

Name: Mediterranean roast peppers with olives and goat’s cheese
Total time: 45 min
Ingredients: red pepper and green pepper 1 of each, halved through the stalk and deseeded; cherry tomatoes 12, halved; garlic 1 clove, thinly sliced; olive oil 2 tbsp; kalamata olives 8, halved and pitted; soft goat’s cheese 100g; basil a handful, to serve; salad to serve; crusty bread to serve

45 minutes
serves 2
Easy

Stuff sweet crunchy peppers with cherry tomatoes and garlic then roast and top with creamy goat's cheese for a low calorie vegetarian midweek meal

By Janine Ratcliffe

Published: June 17, 2019 at 2:54 pm

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

*This recipe is gluten-free according to industry standards

Ingredients

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

Method

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.