Stuffed red peppers

Blog Recipes

This is a simple and versatile dish and can be prepared quickly and easily as Diney demonstrates. There are endless possibilities with the ingredients too, so this is really just a starting point for your imagination.

Serves: 4 (as a starter or 2 as a main)
Preparation time: 15 minutes
Cooking time: 50 minutes


2 large red peppers
4 tomatoes
2 cloves garlic
8 anchovy fillets
Cheese (mozzarella or in this case fresh goats cheese)
Olive oil
Salt & Pepper
1 Glass Mirabeau (for the cook)

Preparation method

Clean the peppers in half and de-pip them and place them on a baking tray. Be careful not to pierce the skins otherwise the juice will leak out when cooking. Pour boiling water onto the tomatoes and leave them for around 10 seconds in the hot water, then rinse quickly in cold water and immediately skin them. Quarter them, remove the seeds and place the into the peppers. Finely cut the anchovies and garlic and spread evenly over the peppers and tomatoes. Pour the olive oil over the peppers, season and place in the oven.

After 40 minutes, take out the peppers, place the cheese on top and put back in the oven for a further 10 minutes (or until the cheese has begun to melt). Serve immediately with a glass of Mirabeau.


Download a PDF version of this recipe. That way you’ll be able to print it out and refer to it when you’re cooking.

Stephen Cronk
The author: Stephen Cronk

I became captivated with the world of wine whilst on a visit to the Barossa Valley during my gap year in Australia. I went on to join a London wine merchant and studied wine for several years before starting my own wine business at 24. I sold the business aged 30 and went into Telecoms for 15 years, during which time I began cooking up the plan to create Mirabeau.

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