Home‎ > ‎

Cheese Tomato and Spinach Stuffed Peppers

There's no point in me giving exact amounts of ingredients since you may want to make only enough for 1, 2 or 6 people so I'll leave the amounts to you. 
Plus you may not like tomatoes and if that's the case you might want to add very thinly sliced courgette instead; I say very thinly sliced as of course you want it to cook though.

**Please note:

Do not stuff the peppers straight away as they will need about 15 minutes to cook first.

You will need:

Olive oil - to drizzle

Bell Peppers - sliced in half seeds removed but leaving the stalk on so they can be stuffed.

Cheese - grated.  I used a mixture of Cheddar and Mozzarella; only because I had a little bit of Mozzarella left in the fridge that I didn't know what to do with.

Baby Cherry Tomatoes - I used yellow and red ones; just because I had them in the fridge.

Spinach - washed and dried well with kitchen paper or using a salad spinner.


Preheat your oven to 200C 400F or Gas 6

Put the not yet stuffed peppers in an oven proof dish and drizzle with just enough olive oil so you can coat eat pepper (use your hands). 

Cook on the middle shelf for about 15 minutes.  Once they have started to soften and colour a little bit remove from the oven and allow to cool for a few minutes.

Now you can stuff your peppers with whatever takes your fancy and top with cheese.  If you don't add cheese you will need to bury the spinach among the other ingredients or it will burn. 

Back into the oven for a further 15 minutes until they are nicely coloured and cooked through.