Peppers with mozzarella, chilli and pine nuts
Roasted red peppers filled with mozzarella, chilli and pine nuts makes an easy antipasti, or light meal. BBQ, griddle or grill to get the best charred flavour.
- 2 red peppershalved
- 1 yellow pepperhalved
- 1 tbsp oil
- 2 × 150g balls mozzarellaeach ball sliced into 3
dressing
- 1 lemonjuiced
- 1 clove garliccrushed
- 1 red chillifinely chopped
- 2 tbsp pine nutstoasted
- a small bunch parsleychopped
- olive oil
Nutrition: per serving
- kcal471
- fat39.1g
- carbs9.2g
- fibre2.5g
- protein21.1g
- salt1.02g
Method
step 1
Whisk all the dressing ingredients with 3 tbsp olive oil and season. Scrape the seeds out of each pepper half then rub the halves with a little oil. Barbecue, griddle or grill, cut side down, for 5 minutes until the edges are charred and starting to soften. Turn the peppers over, and sit a slice of mozzarella in each half. Cook for another 5-10 minutes until the cheese has melted and the bases of the peppers have softened. If you like your mozzarella crisp, then flash the peppers briefly under the grill. Arrange the peppers on a platter and drizzle with the dressing.