A simple but delicious twist on stuffed peppers, these are great palaeo food, or nice for vegetarians, or just a tasty side dish.
Ingredients
Different coloured peppers, halved and deseeded – keep the stalks on.
For the filling:
Mozarella cheese, torn into pieces
Cherry tomatoes
Chopped mushrooms
Garlic cloves, crushed
I chilli, deseeded & finely chopped
Black olives, pitted and halved
Salt & pepper
Olive oil
Sprinkle of fresh or dried oregano
Fresh basil
Grated cheese
Method
Lay out the peppers in a baking dish.
Cut the cherry tomatoes in half and chop the mushrooms.
Place all your ingredients into the peppers, finishing off with a drizzle of olive oil and fresh basil leaves.
Put into your BBQ and cook for about 20 -30 minutes, depending on the heat. I cooked these in the KJ for about 25 minutes at 120C whilst I was cooking a pork shoulder. Once the peppers get a bit soft and the mozzarella has melted, sprinkle on some grated cheese and cook for a bit longer until that too has melted and the peppers look like the top of a pizza.
Sue
@Sue_Stoneman
Pepper Pizzas
By Sue Stoneman
81