Peppers Stuffed with Pesto and Goat’s Cheese

Peppers Stuffed with Pesto and Goat’s Cheese

This is a great, quick recipe for a vegetarian dinner, lunch or side-dish. Beautifully roasted sweet bell peppers combined with salty goat's cheese and Filippo Berio Classic Pesto to complete this truly Mediterranean dish. A great dish to use up a glut of vegetables and enhance their flavour with a drizzle of Filippo Berio Extra Virgin Olive Oil.

Categories: Starters

Serves: 4 Preparation time: 15 mins Cooking time: 25 mins



  • 4 plum tomatoes, halved
  • 2 medium courgettes, thickly sliced
  • 4 small red onions, peeled and quartered
  • 6 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 medium leeks, trimmed and finely chopped
  • 2 medium peppers, red & yellow
  • 8 tsp Filippo Berio Classic Pesto
  • 200g firm goat’s cheese
  • Basil leaves


  1. Heat the oven to 200°C/400°F/Gas Mark 6.
  2. Put the tomatoes, sliced courgettes and red onions into a bowl, season with salt and pepper and toss together with 4 tbsp of the Filippo Berio Extra Virgin Olive Oil. Tip into a large roasting tin.
  3. Heat the remaining Filippo Berio Extra Virgin Olive Oil in a frying pan, add the leeks and cook for 3-4 minutes, until softened. Remove from heat.
  4. Halve the peppers and discard seeds, spoon the vegetable mixture into the cavity of each halved pepper then add a teaspoon of Filippo Berio Classic Pesto.
  5. Remove the rind from the cheese and cut into eight, placing a piece into each pepper half. Place amongst the vegetables and bake for 20-25 minutes.
  6. To serve, garnish with fresh basil leaves.

Cook with:

Classic Pesto

Produced in Liguria, the home of Pesto, this versatile classic is bursting with the taste of Italian basil. Filippo Berio Classic Pesto is delicious in a host of recipes, on meat or fish, used as a filling in peppers or in chicken breasts, on new potatoes, in place of butter, or mix or drizzle it for an instant taste of Italy.

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