Fridge Friend Recipes
Red Pepper and Garlic Herb Cheesy Bake recipe
Soft baked red bell pepper with a creamy, garlicky herb cheese topping and bubbling mozzarella. An easy vegetarian dish that works well as a light lunch or side.
40 min · Medium · Mediterranean Jump to method
Ingredients
- 2 large Red Bell Pepper
- 120 g Philadelphia Garlic & Herbs
- 80 g, grated Mozzarella Cheese
- 10 g Butter
- to taste Salt
- to taste Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 294 kcal |
| Protein | 12.1 g |
| Carbohydrates | 9.3 g |
| Fat | 23 g |
| Saturated fat | 13.5 g |
| Fibre | 2.6 g |
| Sugar | 6.6 g |
| Sodium | 0.8 mg |
Why this works
A rich, creamy baked pepper dish that is relatively low in carbohydrate but high in fat and saturated fat, with moderate protein and a notable sodium load depending on added salt.
Vitamin C from red peppers. Red bell peppers provide a useful amount of vitamin C, which supports immune function and helps with iron absorption.
Calcium and protein from cheese. Mozzarella and the garlic-and-herb soft cheese contribute calcium and protein, supporting bone health and satiety.
Higher saturated fat and sodium. The cheese, butter and added salt make this a less heart-friendly option if eaten often or in large portions.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Give the oven a full preheat so the heat is even when the peppers go in, which helps them soften properly rather than steaming unevenly.
- Halve the red bell pepper lengthways and remove the seeds.
Cut through the stem end cleanly and scrape out every seed and white membrane; any leftover pith can taste bitter once baked.
- Place the pepper halves in a small baking dish and dot with a little butter.
Set the pepper halves cut-side up so they hold the filling, and keep the butter in small dots so it melts without pooling and making the peppers soggy.
- Spoon the Philadelphia Garlic & Herbs into the pepper halves and top with mozzarella.
Spread the cheese right to the edges but do not overfill above the rim, as the mozzarella will bubble and spill if it is piled too high.
- Bake for 22-25 minutes until the pepper is tender and the cheese is melted and golden.
Check at the 20-minute mark: the peppers should yield easily to a knife tip and the cheese should be bubbling with some browned spots, not dried out.
- Rest for a few minutes before serving.
Let it stand until the filling settles slightly, which stops the hot cheese from running straight out when served.
- Serve warm on its own or with a crisp salad.
Serve while the centre is still hot and creamy, with a salad that has a sharp dressing to cut through the richness.
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