Garlic Boursin and baby tomato stuffed peppers

Sweet roasted peppers stuffed with garlicky Boursin cheese, fragrant herbs and juicy baby tomatoes.
Serves: 2 • Prep time: 10 mins • Cook time: 15 mins • Easy 
  • 1 red pepper
  • 1 yellow pepper (halve and deseed the peppers and remove core but keep stalk attached)
  • 150g of Garlic Boursin cheese
  • couple of tablespoons of chopped fresh herbs, I used thyme, oregano, mint and basil
  • 16 ripe baby tomatoes, pricked and squeezed a little bit
  • olive oil
  • black pepper
  • fresh lemon for squeezing
Microwave the halved peppers for 2 mins just to soften, if no microwave just bake them in the oven for 5 mins before filling.

Mix the Boursin with the herbs and a drizzle of olive oil the put two baby tomatoes in the base of each pepper before stuffing the rest of the space with the cheese. This just means you don't have to use as much cheese or it can be too cheesy!

Place a couple of toms on top of each pepper then bake at 160deg for about 15 minutes.

Sprinkle on some remaining chopped fresh herbs and add a squeeze of fresh lemon to finish.
Nutrition info
Peppers have a wide diversity of nutrients and are generally quite overlooked in favour of more trendy veg such as avocados and kale.

They have excellent amounts of vitamin C for healthy skin and immunity and vitamin A for eye health and anti-inflammation; as well as vitamin B6 for brain and nerve health and efficient metabolism.

One pepper has more vitamin C than an orange!

They also contain a number of other B vitamins, including B1, B2, vitamin B3, folate, and pantothenic acid, as well as vitamin E (fights free radical damage that can harm cells), K, potassium, manganese, phosphorus, molybdenum, and fibre. An extraordinary range of goodness.

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

How can you govern a country which has 246 varieties of cheese?
Charles de Gaulle
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