Cheesy stuffed peppers

Cheesy stuffed peppers

bell peppers, tinned ratatouille (we used All Gold Mediterranean Style Peeled & Diced Tomatoes with Aubergines & Courgettes), fresh basil and fior di latte cheese

Serves 4 EASY 40 mins

Preheat the oven to 200˚C. Line a baking tray with baking paper. Cut off the tops of 4 bell peppers (in colours of your choice), and remove the pith and seeds from inside the peppers. Rub olive oil all over the outside of the peppers and season the insides with salt and freshly ground black pepper. In a medium mixing bowl, combine 3 x 400ml tins ratatouille with 2 handfuls chopped fresh basil, reserving some whole basil leaves, to garnish. Place the peppers on the lined baking tray and fill each one with the ratatouille mixture. Sprinkle 300g grated fior di latte cheese over the tops of the peppers. Cover with foil, place in the preheated oven and bake until the peppers are cooked and slightly charred but still retaining their shape, about 25 minutes. Remove from oven and adjust the oven to grill on the highest setting. Take the foil off the peppers and return to the oven to grill until the cheese is golden brown, about 5 minutes. Serve garnished with the reserved basil leaves.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

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