Roasted stuffed peppers are a great Mediterranean style dish which works well for lunch or dinner or as a healthy snack. They are very easy to prepare and they roast quickly in the oven. They taste great served hot or cold or as part of a packed lunch. Children love these roasted stuffed peppers as they are fun to assemble together and look great once cooked.
You can change round the ingredients, taking away the eggs and cheese for vegans and substituting with non dairy cheese or extra nuts and seeds instead.
Roasted stuffed peppers also work well with mushroom, rice and olive stuffing or with bacon or ham and spinach or with beef mince, onions, garlic and tomatoes. Try out your favourite mixture of vegetables and nuts. Red peppers are sweeter than yellow or green peppers. You can always try cooking a mixture of colours together and see which you prefer. Instead of using all bell peppers you can use other kinds of peppers or use other vegetables such as courgettes or aubergines or butternut squash. This dish also works well on the barbecue where you can wrap the peppers in foil and put on a higher rack so they cook more slowly without burning.
Roasted Stuffed Peppers With Pine Nuts – Ingredients
4 red peppers
250g mozzarella cheese, grated
2 garlic cloves, crushed
2 eggs, beaten
50g pine nuts
2 tbsp extra virgin olive oil
- Preheat oven to 200C/425F/gas mark 7.
- Cut the top off the peppers & discard the seeds. Brush with oil & place on baking sheet. Bake for 25 mins.
- In a bowl mix the egg with half the mozzarella, garlic & pine nuts. Stuff the peppers with this mix & top with remaining mozzarella.
- Bake for a further 15 minutes. Serve hot.