Melty Mozzarella Stuffed Peppers

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Melty Mozzarella Stuffed Peppers

Quick bite for two, but can be doubled to feed the whole family.

Original recipe here.


- 1 Lemon

- 125g fresh mozzarella 

- 120g couscous 

- 5g fresh rosemary

- 15g capers

- 2 tomatoes

- 1 yellow pepper

- 10g fresh parsley

- 1 garlic clove

- 1 red pepper


1. Preheat the oven to 240°C

2. Cut the peppers in half length-ways and discard the pith and seeds

3. Add the halves cut-side up to an oven-proof baking dish

4. Dice the tomatoes finely

5. Stuff the tomatoes inside the peppers 

6. Strip the rosemary leaves from their stalks and chop the leaves finely, discarding the stalks

7. Halve the lemon

8. Sprinkle the peppers with rosemary and drizzle with the juice of half the lemon and 1/2-1 tbsp olive oil

9. Season generously with salt and pepper

10. Put the dish in the oven for 25 min or until tender

11. Chop the parsley finely, including the stalks

12. Chop the capers coarsely

13. Meanwhile, peel and chop (or grate) the garlic finely

14. Combine the garlic, parsley, chopped capers, remaining lemon juice and 3 tbsp olive oil

15. Season generously with salt and pepper - this is your salsa verde

16. Boil a kettle for your couscous

17. Drain and cut the mozzarella into 4 pieces

18. When the peppers are nearly tender, add the couscous to a shallow bowl with 200ml boiled water, cover and set aside until serving 

19. Once tender, remove the peppers from the oven and add a chunk of mozzarella

20. Return the dish to the oven for 5 min or until the cheese has just melted

21. Fluff the cooked coucous with a fork and season generously with salt and pepper

22. Serve the stuffed peppers over the couscous with the salsa verde drizzled over



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