Total Time
Prep 10 mins
Cook 35 mins

Simple and effective, with a crisp cheesy topping, ideal as a starter with french bread, or as a light lunch or supper with rice or couscous. From The Inspired Vegetarian

Ingredients Nutrition


  1. Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish.
  2. Place the peppers 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.
Most Helpful

We loved these rosted peppers very much, thanks for this great recipe.<br/>For the preparation I used 3 medium peppers and it worked perfectly.<br/>The addition of capers and olives made this recipe a really delicious dish and gave a very good taste. <br/>We ate them warm, but I can imagine that they would be great cold as well. Next time I would like to try with mini-mini filled peppers (perhaps in different colors) and serve as appetizers.

awalde December 13, 2014

My olives overpowered the peppers, I will try it again and use plain black olives. thanks for posting Made for the Spanish pepper challenge World Tour 8

bigbadbrenda July 24, 2012

Absolutely great appetizer / first course or even a light, leisurely lunch. Small red peppers where not available only large ones so I doubled the filling to make up for the size difference. Liked the flavor the wine gave the red peppers. Made with out the mint as I forgot to buy it. Loved every bite of this wonderful yummy dish. Thanks so much for the post.

Debbwl December 06, 2009