I’m so excited about our new “Katie is cooking…” series. I’m not a professional cook or anything, but I really enjoy testing out new recipes so am delighted to be sharing my experiences, both good and bad! And what’s more, I’ll be honing in on my photography skills at the same time which leave a lot to be desired, but I’ll get better I promise!

So to kick off the series, I thought I’d start with one of my fave recipes – stuffed pointy peppers. They’re super easy to make and so delicious – perfect for serving as a starter at dinner parties or if you simply want to whip up a quick meal. This is one of those recipes that will go down a treat with everyone.

Before

You could really be adventurous and stuff the peppers with anything you want, pancetta, mushrooms, mince or even pineapple pieces, but I tend to stick to the basics. I also use bacon bits (instead of actual meat) so they can also be enjoyed by vegetarians.

After

Cooking instructions:
1. Slit open the pointy peppers and remove the seeds.
2. Top with bacon bits and mozzarella or any other cheese of your liking.
3. Roast in the oven for about 15-20 minutes till the skins of the peppers have turned soft and the cheese has melted.

You might also like: