Roasted red peppers

Baby plum tomatoes and assorted herbs are tucked into Gary Rhodes cheese-topped roasted peppers
By Gary Rhodes
Roasted red peppers
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 red sweet pointed peppers, cut in half and seeds removed
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 12 plum tomatoes
  • 2 tbsp chopped mixed herbs
  • 4 tbsp tomato coulis
  • 100 g cheddar cheese, grated

Tips and Suggestions

there are various ways to make tomato coulis. One way is to boil a batch of tomatoes in boiling water for a few seconds, then immediately plunch into cold water. Remove the skin and quarter the tomatoes. Heat a little olive oil in a saucepan, add the tomatoes, a little garlic (about one clove for every 500g of tomatoes) and cook until the excess juice has evaporated. Store covered in the fridge for up to a week.

Made with produce from Garden Friends Vegetable Box Scheme - finalists of the Local Food Hero Awards 2007.


1. Preheat the oven to 180C/ gas 4.

2. Put the peppers on a baking tray and leave in the oven for about 7 minutes, until softened, but not coloured.

3. Heat the olive oil in a frying pan, tip in the onions and fry until softened.

4. Add the tomatoes, herbs and tomato coulis to the pan and cook for a few minutes.

5. Fill the peppers with the tomato mix, top with the grated cheese and bake for 15 minutes until the cheese is golden-brown and bubbling. Serve.

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