Mediterranean roast peppers with olives and goat’s cheese
Serves 2
Easy
Total time:
Stuff sweet crunchy peppers with cherry tomatoes and garlic then roast and top with creamy goat's cheese for a low calorie vegetarian midweek meal
Skip to ingredients
- 1 of each red pepper and green pepperhalved through the stalk and deseeded
- 12 cherry tomatoeshalved
- 1 clove garlicthinly sliced
- 2 tbsp olive oil
- 8 kalamata oliveshalved and pitted
- 100g soft goat’s cheese
- a handful basilto serve
- to serve salad
- to serve crusty bread
Nutrition: per serving
- kcal439low
- fat37.2g
- saturates12.5g
- carbs10.2g
- sugars9.6g
- fibre5.6g
- protein13.2g
- salt1.2g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Put the peppers in a roasting tray. Toss together the tomatoes, garlic and olive oil, season, then fill the peppers.
step 2
Roast for 30-40 minutes or until the peppers are really soft. Dot with the cheese and scatter with the olives and basil. Serve with salad and bread, if you like or keto bread to make this keto-friendly.
