Riverford Wicked Leeks
Roasted red peppers with mozzarella and pesto recipe image

Print Roasted red peppers with mozzarella and pesto

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


  1. Preheat oven to 190°C/Gas 1. Slice the pepper in half lengthways and remove the ribs and seeds.
  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.
  3. Bake for 20-30 minutes, until the edges are just beginning to colour.
  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.
  5. If using basil leaves, tear them up and scatter over the peppers just before serving.
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