Name: Mediterranean Roast Peppers
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 small red peppers, halved, cored and seeded; 3 tablespoons capers, chopped; 10 -12 black olives, pitted and chopped; 2 garlic cloves, finely chopped; 2 -3 ounces mozzarella cheese, grated; 1 -1 1/2 ounce fresh white breadcrumbs; 1/2 cup dry white wine; 3 tablespoons olive oil; 1 teaspoon finely chopped of fresh mint; 1 teaspoon chopped fresh parsley; fresh ground black pepper

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Recipe by Karen Elizabeth

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Mediterranean Roast Peppers created by Debbwl

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

Ready In:: 45mins
Serves:
Units:

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ingredients

4 small red peppers, halved, cored and seeded
3 tablespoons capers, chopped
10 -12 black olives, pitted and chopped
2 garlic cloves, finely chopped
2 -3 ounces mozzarella cheese, grated
1 - 1 ¹⁄₂ ounce fresh white breadcrumbs
¹⁄₂ cup dry white wine
3 tablespoons olive oil
1 teaspoon finely chopped of fresh mint
1 teaspoon chopped fresh parsley
fresh ground black pepper

directions

Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish.
Place the peppers tightly together in the dish, and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
Pour over the wine and olive oil, and then sprinkle with the mint, parsley and freshly ground black pepper.
Bake for 30 - 40 minutes, until the topping is crisp and golden-brown.

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RECIPE MADE WITH LOVE BY

@Karen Elizabeth

Contributor

@Karen Elizabeth

Contributor

"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"

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review by Artandkitchen

12/13/2014

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.

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review by bigbadbrenda

7/24/2012

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

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photo by Debbwl

12/6/2009

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review by Debbwl

12/6/2009

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.

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review by Ravenseyes

7/5/2009

This was one of the hits of the night - the 4th of July will never be the same - Katzens' Onion & Mushroom soup, the simple salad with Linda Creole dressing, the Cajun Rice Salad and the Cajun Shrimp .....yummy night to remember...thanks for making it so easy Karen - made for veggie swap...the one thing I have to say about this recipe try it you will love it is awesome!!!

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