Italian Roast Peppers

Italian Roast Peppers

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To serve – 4

Preparation time – 6 minutes
Cooking time – 30-40 minutes

A classic Italian dish – great served with ciabatta, or on a bed of couscous.


4 small red peppers, halved, cored and deseeded 30-45 ml/2-3 tbsp capers, chopped 10-12 black olives, stoned and chopped 2 garlic cloves, finely chopped 50-75 g/2-3 oz mozzarella, grated 25-40 g/1-1 ½ oz fresh white breadcrumbs 120 ml/4 fl oz white wine 45 ml/3 tbsp olive oil 1 tsp finely chopped fresh mint 1 tsp chopped fresh parsley Freshly ground black pepper


  1. Preheat the oven to 180’C/160’C Fan/350’F/Gas 4
  2. Butter a shallow ovenproof dish just large enough that the peppers sit tightly together in the dish and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
  3. Pour over the wine and olive oil and then sprinkle with the mint, parsley and freshly ground black pepper.
  4. Bake for 30-40 minutes until the topping is crisp and golden brown.

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