Chicken and pepper pitta pizzas
Picnic pittas create the perfect base for these tasty summer pizzas, ideal served hot for a tempting lunch or supper with friends.
Roasted red peppers with mozzarella and anchovies
Serve these stuffed peppers as a savoury and satisfying sharing dish.
Meal type: Side dish, Snack, Starter
Serves: 6 (suitable for freezing)
Total time: 45 minutes
Preparation: 10 minutes
Cook: 35 minutes
- Cut the peppers in half lengthways and remove the core, pith and seeds. Place the peppers in a shallow roasting tin and set the oven at 180°C/160°C fan, gas mark 4.
- Cut the cherry tomatoes in half and divide between the peppers. Sprinkle the garlic and anchovies on top. Drizzle with oil and season with a little black pepper.
- Roast for about 25 minutes until the peppers are tender. Tear the basil leaves and add to the peppers with the sliced mozzarella. Return to the oven for another 10 minutes until the cheese is golden and melting. Serve with warm wholemeal bread.
How we made it healthier
Using reduced-fat mozzarella cuts down on saturated fat, while give a savoury flavour without added salt.
Nutritional Information
Each Portion Contains:
Energy
367kJ
87kcal
4%
Carbs
3.8g
-
Fibre
2.2g
7%
Fat
4.6g
Low
7%
Saturates
2.2g
Low
11%
Sugar
3.4g
Low
4%
Salt
0.36g
Low
6%
% = an adult's reference intake
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Ingredients
3 red peppers
200g (70oz) cherry tomatoes
3 anchovies, from a can, drained finely chopped
2 cloves garlic, thinly sliced
2 tsp olive oil
Black pepper
6 basil leaves
200g (7oz) ball reduced-fat mozzarella
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