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Stuffed Summer Peppers

From the kitchen of Antony Worrall Thompson (Food and Drink).

This is good for a relaxing dinner. Serves 4. Anchovies were removed from the original recipe because anchovies are gross.


  • 2 medium red peppers
  • 2 medium yellow peppers
  • 4 garlic cloves, peeled and finely chopped
  • 8 plum tomatoes, skinned (see tip)
  • handful of fresh basil leaves
  • salt and freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • 2 × 125g/4oz tubs buffalo mozzarella cheese, sliced


  1. Preheat the oven to 220C/425F/Gas7.
  2. Cut the peppers in half lengthways, carefully cutting through the stem so it remains with each half pepper. Core and de-seed the peppers.
  3. Lightly oil an oven tray and arrange the peppers, cut side up, onto the tray. Place a little sliced garlic in the base of each pepper. Cut the tomatoes in half and scoop out the seeds, if required.
  4. Place some basil leaves into the bottom of each pepper. Season with salt and pepper. Stuff the tomato halves into each pepper and drizzle over the olive oil.
  5. Carefully pour a splash of water into the baking tray around the peppers (this will assist with steaming the peppers). Place in the oven and cook for 45 minutes.
  6. Arrange the mozzarella on top of the tomatoes. Return the tray to the oven, for about 3-4 minutes, until the cheese begins to melt.
  7. Lay the salad leaves onto the base of a plate and top with the peppers. Serve immediately.

Tip: To skin the tomatoes, make a little cross on top of each tomato. Place in a large bowl of boiling water for 20 seconds if ripe (40-45 seconds if unripe). The skin should come away easily.

Published by marco on