Pic of Roasted red peppers with mozzarella and pesto

Roasted red peppers with mozzarella and pesto

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Roasted red peppers with mozzarella and pesto

Main Serves 2 45 min
Easy to construct, these filled, baked red peppers have a marvellous, vibrant flavour. Eat as a starter or as a light meal with bread to sop up the oil and juices. The flavour's better if you use long, tapering Ramiro peppers, but ordinary bell peppers are fine as well.


  • 1 pepper
  • 4 cherry tomatoes, halved
  • 1 small garlic clove, chopped
  • 4 anchovy fillets, chopped
  • a few capers
  • 1 tbsp olive oil
  • 1 tbsp pesto, or some basil leaves
  • a few slices of mozzarella


Prep time: 5 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 190°C/Gas 1. Slice the pepper in half lengthways and remove the ribs and seeds.
  • Step 2

    Place cut side up on a baking sheet and distribute the cherry tomatoes, garlic, anchovies and capers between the halves, then drizzle over the olive oil.
  • Step 3

    Bake for 20-30 minutes, until the edges are just beginning to colour.
  • Step 4

    Drizzle over the pesto if using (you may want to thin it with a little olive oil) then lay the slices of cheese over the peppers, and return to the oven for another 5-10 minutes.
  • Step 5

    If using basil leaves, tear them up and scatter over the peppers just before serving.

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