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Provencal baked red peppers with mozzarella cheese
Prepare this lovely starter beforehand and just pop in the oven half an hour before you're ready to eat. Double the quantity and serve with salad if eating for lunch or light meal.
What you need
- 2 red peppers
- 2 yellow peppers
- 4 firm plum tomatoes, sliced evenly
- 225 g mozzarella cheese, drained and sliced
- 12 pitted black olives, drained and quartered
- 75 ml olive oil
- 1 clove garlic, peeled and crushed
- 3 tsp chopped fresh basil
- seasoning
Method
Preheat oven to 180°C.
Cut each pepper in half. Carefully remove the core and de-seed leaving the stem intact. Place in a pan of boiling water and blanch for 2-3 min or until slightly softened. Plunge the pepper into cold water to refresh.
Divide the plum tomatoes, cheese and olives between the pepper halves. Place onto an ovenproof dish.
Mix together the oil, garlic, parsley or basil and seasoning in a jug. Pour over the pepper halves.
Place in the oven for 25-30 min or until cooked. Transfer to a serving plate and eat while warm.
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Preparation 25 minutes Cook 30 minutes Total 55 minutes -
Energy 216 kcal/serving Fat 9.31 g/serving Carbohydrates 67.94 g/serving Glycaemic Index 4 Glycaemic Load 0.35 
Serving suggestion
Serve with a little seasonal salad. To make the peppers into a substantial meal add canned tuna in oil.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 905 | 484 | 10475 | 8350 |
| Energy (kcal) | 216 | 115 | 2500 | 2000 |
| Protein (g) | 8.21 | 4.39 | ||
| Carbohydrate (g) | 8.63 | 4.62 | 345 | 275 |
| Fat (g) | 17.4 | 9.31 | 95 | 70 |
| Fat (saturated) (g) | 6.25 | 3.34 | ||
| Fibre (g) | 1.87 | 1.00 | ||
| Sodium (mg) | 199 | 106 | ||
| Salt (equivalent) (g) | 0.50 | 0.27 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 260 | 139 | 800 |
| Vitamin B-12 (µg) | 0.23 | 0.12 | 1 |
| Vitamin B-6 (mg) | 0.19 | 0.10 | 2 |
| Vitamin C (mg) | 107 | 57.4 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 1.93 | 1.03 | 10 |
| Zinc (mg) | 0.97 | 0.52 | 15 |
| Calcium (mg) | 199 | 106 | 800 |
| Folate (mcg) | 28.2 | 15.1 | 200 |
| Iron (mg) | 0.96 | 0.51 | 14 |
| Magnesium (mg) | 22.6 | 12.1 | 300 |
| Niacin (mg) | 0.97 | 0.52 | 18 |
| Pantothenic acid (mg) | 0.32 | 0.17 | 6 |
| Riboflavin (mg) | 0.14 | 0.08 | 1.6 |
| Phosphorous (mg) | 165 | 88.3 | 800 |
| Thiamin (mg) | 0.08 | 0.04 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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