Serves: 4
INGREDIENTS
8 King Sweetie peppers
olive oil
250 gram mozzarella or bocconcini in whey, drained (I used Clevedon Valley Buffalo)
Basil and lemon dressing
¼ cup olive oil
zest 1 lemon
2 tablespoons lemon juice
1 clove garlic, crushed
10 basil leaves, finely sliced
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Brush the peppers with a little olive oil and season. Place on a lined baking tray and roast until tender but not falling apart. Cool then carefully peel, keeping the stem intact if possible.
Dressing: Whisk the oil, lemon juice and garlic in a bowl and season. Stir in the lemon zest and basil.
To serve: Arrange the peppers on a serving platter. Break the mozzarella or bocconcini into pieces and place amongst the peppers. Spoon over the dressing and season everything with salt and pepper.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!