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Stuffed Roasted Bell Peppers (Poivrons Farcis)

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 35 mins
Total time 35 mins

Serves 8 (serving size: 1 filled pepper half)

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.


  • 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

Nutrition 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

How to Make It

  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.