Provencale Stuffed Peppers

Number of Portions
Provencale Stuffed Peppers


- 10 red peppers, halved and deseeded
- 300 grams mozzarella cheese, diced
- 3 small avocadoes, diced
- 3 tomatoes, chopped
- 45 ml Schwartz for Chef Indian Mango Chutney
- 1 tbsp Mixed Herbs
- 40 grams
- 30 ml olive oil
- Sea Salt to taste
- Black Peppercorns , freshly ground - to taste


Pre-heat the oven to 200ºC, 400ºF, Gas Mark 6.

Place the peppers on a baking tray and bake for 15 minutes.

Blend all the remaining ingredients together in a bowl. Remove the peppers from the oven and fill with the avocado mixture.

Bake for a further 15-20 minutes or until the cheese is beginning to melt and the peppers are tender.

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