4 long sweet red peppers , halved lengthways through the stalk and deseeded
1 tbsp extra-virgin olive oil, plus extra to drizzle
2 x 125g balls mozzarella, sliced
2 tbsp black olives, chopped
1 tbsp chopped oregano
2 garlic cloves, crushed
Heat a griddle pan to hot. Rub the outside of the peppers all over with the olive oil.
Stuff the peppers with the mozzarella, olives, oregano and garlic, and drizzle with a touch more olive oil, if you like. Roast in the oven at 220C/gas 7 for the same amount of time for 12-15 mins until soft but not falling apart. Serve with a fresh green salad.