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Piedmontese peppers

Piedmontese peppers


This colourful vegetarian dish is bursting with Mediterranean flavour

  • Feeds 8 Feeds 8
  • Ready in 50 minutes

Each serving contains

  • Energy
    443kj 107kcal
  • Fat
    Med 12%
  • Saturates
    Low 11%
  • Sugar
    Low 12%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 5g


  • 4 mixed peppers, halved lengthways, seeds removed
  • 3 cloves garlic, finely sliced
  • 225g Co-op piccolo tomatoes, halved
  • 75g Co-op mixed olive trio
  • 3 tbsp Co-op olive oil
  • Half tbsp white wine vinegar
  • Half tbsp flat leaf parsley, finely chopped
  • Half tbsp finely chopped basil
  • Half a 225g pack Co-op mozzarella, torn


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the pepper halves in a roasting tray, cut-side up
  3. Divide the garlic between them, then top with the tomatoes and olives
  4. Drizzle over 2 tbsp of the oil and season
  5. Roast in the oven for 35-40 mins, or until soft
  6. Remove from the oven and leave to cool to room temperature
  7. Make a dressing:
  8. whisk together the remaining olive oil with the vinegar, parsley, and basil, then season
  9. Scatter the mozzarella over the peppers and drizzle with the dressing to serve
  10. For your picnic, pack the peppers tightly into a lidded container and chill until you’re ready to travel
  11. Take the dressing separately