Stuffed Peppers

Cook it with:
Makes: 4 servings
Preparation time: 30 minutes
Cook time: 30 minutes


  • 4 plum tomatoes, halved
  • 2 medium zucchinis, thickly sliced
  • 4 small red onions, peeled and quartered
  • 6 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 medium leeks, trimmed and finely chopped
  • 2 medium red and 2 yellow peppers
  • 8 tsp green pesto
  • 200 g (7 oz) firm goat’s cheese
  • Basil leaves


Heat the oven to 200°C/400°F.

Put the tomatoes, sliced zucchinis and red onions into a bowl, season with salt and pepper and toss together with 4 tbsp of the oil. Tip into a large roasting pan.

Heat the remaining oil in a frying pan, add the leeks and cook for 3-4 minutes, until softened. Remove from heat.

Halve the peppers and discard seeds, spoon the leeks into the cavity of each then add a teaspoon of pesto.

Remove the rind from the cheese and cut into eight, placing a piece into each pepper half. Place amongst the vegetables and bake for 20-25 minutes. To serve, garnish with fresh basil leaves.


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