Baked Peppers and Zucchini with Cheese

Sweet pepper halves filled with stretchy suluguni or mozzarella, baked alongside rounds of zucchini, make a simple Mediterranean dish where the vegetables play the lead role and the cheese delivers a rich, creamy note. Oregano or basil stirred straight into the cheese filling perfume everything from the inside, while a breadcrumb crust gives a light crunch over the soft, almost creamy pepper.

This way of serving vegetables is typical of the cuisines of Italy and the Balkans, where grilled peppers and stuffed vegetables are eaten both warm and at room temperature. The suluguni here is no accident: this Georgian brined cheese melts well without spreading completely, so the filling holds its shape inside the pepper boat. Watercress, added to the finished dish, brings a fresh bitterness that balances the sweetness of the baked pepper.

Tip: Use meaty, thick-walled peppers (bell pepper types), as thin walls can scorch during baking before the cheese melts. Instead of suluguni or mozzarella, any melting cheese will do: halloumi will be firmer, feta saltier, so in that case add salt carefully. Cut the zucchini into rounds of even thickness (about 1 cm), otherwise thin pieces will dry out while thick ones are still raw. If you want a more pronounced crust, mix the breadcrumbs with a spoonful of grated Parmesan.

Serve as a warm appetizer or a light main course with a piece of bread to soak up the juices. The peppers are also delicious cold the next day, so store them in the fridge for up to two days in a sealed container.

Part of Mediterranean cuisine — 20 more recipes in the section.

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