Save for later

Grilled Mediterranean peppers

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
These vibrant stuffed peppers are packed with fresh flavours.
Serves
6
Prep
10 minutes
Cook
5 minutes
Each 210g serving contains (excludes serving suggestion)
KCal
75
Carbs
12.7g
Fibre
3.5g
Protein
1.9g
Fat
2.7g
Saturates
0.40g
Sugars
7.6g
Salt
0.02g
Portion Fruit & Veg
2
Ingredients
Ingredients
3 large red peppers
450 g/16 oz mixed cherry tomatoes, e. g. gold, yellow, and red, halved
1 shallot, finely chopped
4 garlic cloves, finely sliced
2 tbsp basil leaves, finely chopped, plus extra to garnish
2 tsp olive oil

Freshly ground black pepper
Please view Whisk.com privacy policy for more information
Method
  1. Preheat the grill to hot. Place a wire rack on a rimmed baking tray.


  2. Cut the peppers in half and scoop out the white ribs and seeds, discarding them.


  3. Mix the halved cherry tomatoes, chopped shallot, sliced garlic, chopped basil, and olive oil in a mixing bowl. Season to taste with some freshly ground black pepper.
  4. Divide the tomato salad between the pepper halves, arranging them on the wire rack on the tray.
  5. Grill for about 4-5 minutes until the peppers are lightly charred at the edges.

  6. Remove from the grill and let stand briefly before serving on a platter with a garnish of basil leaves.


Chefs tips
  • Spice this dish by adding half a finely chopped chilli to the tomato mix.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk