Mozzarella and Pepper Yoghurt Bake recipe

A light, bubbling cheese bake with sweet pepper and a tangy yoghurt base. It is a satisfying vegetarian dinner with a fresh, creamy finish.

30 min · Easy · Italian Jump to method

Mozzarella and Pepper Yoghurt Bake

Ingredients

2 servings
  • 125 g Mozzarella
  • 150 g Greek Yoghurt
  • 1 large Orange Pepper
  • 5 g Butter
Nutrition Per serving
Calories 171 kcal
Protein 13.8 g
Carbohydrates 5.8 g
Fat 10.8 g
Saturated fat 6.3 g
Fibre 1 g
Sugar 4.8 g
Sodium 175 mg

Why this works

A moderately calorie-dense, high-protein bake with relatively low carbohydrates, but with a notable saturated fat content from the cheese and butter.

Calcium-rich. Mozzarella and Greek yoghurt both contribute calcium, which supports bone health.

Vitamin C from pepper. The orange pepper adds vitamin C and carotenoids, helping antioxidant intake and immune support.

Higher saturated fat. Most of the saturated fat comes from mozzarella and butter, so this dish is best enjoyed in moderation if watching heart health.

Method

  1. Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
  2. Lightly butter a small baking dish.
  3. Mix the Greek yoghurt with half the mozzarella.
  4. Layer in the sliced orange pepper, then spoon the yoghurt mixture on top.
  5. Scatter over the remaining mozzarella and bake for 15-20 minutes until melted and golden.
  6. Rest briefly before serving.
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