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Pepper and Mozzarella Strudel

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This mouthwatering vegetable and cheese strudel makes a hearty, flavour-filled vegetarian main meal

Pepper and Mozzarella Strudel

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Cook Time 45 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 2 red peppers deseeded and thickly sliced
  • 2 yellow peppers deseeded and thickly sliced
  • 1 aubergine thinly sliced
  • 2 tbsp olive oil
  • 200 g 7oz filo pastry
  • 100 g 3½ oz butter, melted
  • 2 x 125g packets mozzarella torn
  • Small bunch basil torn
  • Crisp salad and new potatoes to serve

Instructions
 

  • Preheat the oven to 200°C (400°F, gas mark 6). Combine the peppers and aubergine with the oil and season well. Cook under a preheated grill for 10 mins or until softened and lightly charred.
  • Place a sheet of filo pastry on greaseproof paper and brush with butter. Arrange three sheets of pastry on top, overlapping, creating a rectangle 40 x 30cm (16 x 12in).
  • Brush with butter and top with another layer of filo. Place the aubergine slices down the centre of the filo and layer up with the peppers and mozzarella, finishing with the basil.
  • Fold the ends of the filo over the vegetables. Using greaseproof paper, roll the filo up. Put on a baking sheet, brush with more butter and season well. Bake for 25 mins or until golden brown. Serve with a crisp salad and new potatoes.

Notes

Orange peppers work just as well in this recipe - so you can ring the changes if you prefer.

Aubergine and Mozzarella Pasta

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Chunky aubergine, tasty pine nuts and melt-in-the-mouth mozzarella turn this pasta dish into a flavoursome feast

Aubergine and Mozzarella Pasta

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Cook Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 400 g 14oz penne pasta
  • 1 aubergine sliced or cut into chunks
  • 1 tbsp olive oil
  • 400 g jar tomato onion and garlic pasta sauce
  • 2 x 150g packets mozzarella torn up
  • 55 g 2oz pine nuts, toasted
  • 20 g packet fresh basil torn up

Instructions
 

  • Cook the pasta in boiling salted water for 10-12 mins. Meanwhile, fry the aubergine in the oil until browned and softened.
  • Stir the sauce into the aubergines and heat through, then add the cooked pasta. Stir well, and set aside to cool slightly.
  • Gently stir through the mozzarella, pine nuts and fresh basil, then season and serve.

Notes

If you're not too keen on aubergine, try using mixed peppers or artichokes instead.
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Stuffed Peppers with Couscous, Courgette and Mozzarella

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This delicious stuffed peppers recipe make a colourful Mediterranean-style dish with sunblush tomatoes and melting mozzarella – and yes, it tastes as good as it looks! Not only does a portion of this recipe equal one of your 5-a-day, it also works out at only 315 calories and 0.4g salt per serving. These stuffed peppers are ideal for lunch with a salad or served for dinner with new potatoes and fresh greens. Ready in just 30 mins, our stuffed peppers with couscous, courgette and mozzarella are vegetarian-friendly and are sure to tempt children with their vibrant colours and tasty flavours too.

Stuffed Peppers with Couscous, Courgette and Mozzarella

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 4 red peppers halved
  • Olive oil
  • 15 g ½ oz butter
  • 1 courgette finely diced
  • 110 g 4oz pack lemon and coriander couscous
  • 85 g 3oz sunblush tomatoes, chopped
  • 3 tbsp chopped fresh basil leaves
  • 125 g 4½ oz pack mozzarella
  • Green salad to serve

Instructions
 

  • Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 mins. Turn and grill for a further 5 mins or until the peppers are tender but not collapsed.
  • Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins.
  • Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.
  • Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted.
  • Serve your stuffed peppers, warm or cold, with a green salad.

Notes

To give the stuffed peppers a Greek twist, add olives, parsley and feta to the couscous.