Stuffed Roasted Bell Peppers (Poivrons Farcis)

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Stuffed Roasted Bell Peppers (Poivrons Farcis)Recipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

The peppers must first be blackened and blistered over an open flame or under the broiler to loosen the skins. The peeled pepper halves are then stuffed with fresh mozzarella or mild feta for this simple Provençal first course. Garnish them with anchovy fillets and olives, and then drizzle with herbed red pepper oil.

Serves 8 (serving size: 1 filled pepper half)


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2 tablespoons extra-virgin olive oil
1/2 teaspoon fresh thyme leaves
1/8 teaspoon ground red pepper
1/8 teaspoon crushed red pepper
2 small red bell peppers
2 small yellow bell peppers
4 ounces fresh mozzarella cheese, at room temperature, cut into 8 slices
4 anchovy fillets, drained and halved
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces pitted mixed Mediterranean olives


Hands-on: 35 Minutes
Total: 35 Minutes

1. Combine first 4 ingredients in a small bowl. Let stand 15 minutes.

2. Preheat broiler.

3. Place bell peppers on a foil-lined baking sheet. Broil 18 minutes or until blackened on all sides, turning occasionally. Wrap bell peppers in foil; let stand 10 minutes. Peel and seed bell peppers; halve lengthwise. Arrange pepper halves, cut sides up, on a platter. Top each pepper half with 1 cheese slice; fold ­pepper over cheese. Top evenly with anchovy fillets. Sprinkle with salt, black pepper, and olives. Drizzle oil mixture evenly over peppers.

Created date

May 2015

Nutritional Information

Calories 107
Fat 8.4 g
Satfat 2.7 g
Monofat 3.5 g
Polyfat 0.6 g
Protein 4 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 13 mg
Iron 1 mg
Sodium 258 mg
Calcium 14 mg