Ingredients

  • 4 baking potatoes
  • 600 g peppers, deseeded and sliced
  • 400 g tin chopped tomatoes
  • 125 g mozzarella torn
  • 3 tbsp olive oil
  • 1 tbsp tomato purée
  • 1 tsp dried mixed herbs

Method

  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Cook the baking potatoes for 1 hour.

  2. 2

    About 15 minutes before the potatoes are due to come out of the oven heat 3 teaspoons olive oil in a pan. Add the deseeded and sliced peppers, and cook for 10 minutes, until softened.

  3. 3

    Pour the carton of chopped tomatoes into a pan and heat through. Add the tomato purée, dried mixed herbs and the peppers, and cook for 5 minutes, until thickened.

  4. 4

    Spoon over the baked potatoes and top with torn mozzarella cheese.

Nutritional Details

Each serving provides
  • Energy 1319kj 315kcal 16%
  • Fat 13.5g 19%
  • Saturates 4.9g 25%
  • Sugars 11.4g 13%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 281kj/67kcal

Each serving provides

34.7g carbohydrate 6.7g fibre 10.5g protein

 
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