
Mediterranean roast peppers with olives and goat’s cheese
- Janine Ratcliffe
Published: June 17, 2019 at 2:54 PM
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Serves 2
Easy
Total time: 45 mins
0 reviews
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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
Gluten free
Vegetarian
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Try these goat's cheese-stuffed peppers, then check out our halloumi-stuffed peppers, vegetarian stuffed peppers and couscous-stuffed peppers. Now find out about the Mediterranean diet.
Cook’s tip: Boost your plant points
"Add half a tin of white beans and some cooked quinoa or other wholegrains into your tomato mixture to easily add in two more plant points."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Ingredients
Nutrition
-
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
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8 kalamata olives
halved and pitted
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100g soft goat’s cheese
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a handful basil
to serve
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to serve salad
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to serve crusty bread
Nutrition: per serving
-
kcal439
low
-
fat37.2g
-
saturates12.5g
-
carbs10.2g
-
sugars9.6g
-
fibre5.6g
-
protein13.2g
-
salt1.2g
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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.
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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.
Discover our best Mediterranean recipes here...
Authors

Janine RatcliffeFood director
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