Riverford Wicked Leeks
Involtini di peperoni recipe image

Print Involtini di peperoni

Bursting with Mediterranean flavours, these peppers make a delicious starter or tapas with drinks. They're good both warm and cold. To keep them vegetarian substitute the Parmesan for another hard cheese.


  • 3 ripe tomatoes
  • 300g mozzarella, cut into cubes
  • 4 red peppers
  • 10 black olives, stoned & chopped
  • 2 tbsp capers, rinsed & chopped
  • 2 tbsp Parmesan, grated
  • 2 tbsp breadcrumbs, toasted
  • 2 garlic cloves, crushed
  • Handful basil, shredded
  • 1 tbsp parsley, chopped
  • Olive oil
  • Salt & pepper


  1. Preheat oven to 220°C/Gas 7.
  2. Blanch the tomatoes in boiling water, remove the skin, core and seeds. Chop the tomatoes and mix with mozzarella.
  3. Place the peppers in the oven until the skin blisters. Transfer to a bowl, cover with cling film and leave to cool.
  4. Next, peel the peppers, remove seeds and cut in half. Reserve the liquid in the bowl. Reduce oven temperature to 190°C/Gas 5.
  5. Add the tomatoes, mozzarella, olives, capers, Parmesan, breadcrumbs and garlic to a bowl. Season and mix well.
  6. Divide mixture between the peppers. Sprinkle with basil and parsley, and drizzle with the pepper liquid and olive oil. Bake in the oven for 15 minutes.

Cooks notes

We’ve used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
want to cook with fresh ingredients? try one of our award winning veg boxes