Mediterranean Roast Peppers

5.0(9)

Simple and effective, with a crisp cheesy topping, ideal as a starter with french bread, or as a light lunch or supper with rice or couscous. From The Inspired Vegetarian

by Karen Elizabeth·published 2008-10-28

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Lunch/Snacks

Servings

4 serving(s)

Total time

45 min

prep 10 min

Calories / serving

215 kcal

Ingredients (11)

serves

4 small red peppers, halved, cored and seededbell-pepper
3 tablespoons capers, choppedcapers
10 -12 black olives, pitted and choppedblack-olives
2 garlic cloves, finely choppedgarlic
2 -3 ounces mozzarella cheese, gratedmozzarella
1 -1 1/2 ounce fresh white breadcrumbs
1/2 cup dry white winewhite-wine
3 tablespoons olive oilolive-oil
1 teaspoon finely chopped of fresh mintmint
1 teaspoon chopped fresh parsleyparsley
fresh ground black pepperpepper

Instructions (4 steps)

01Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish.
02Place the peppers tightly together in the dish, and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
03Pour over the wine and olive oil, and then sprinkle with the mint, parsley and freshly ground black pepper.

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Rich recipe — supports nutrition-aware planning.