Garlic Boursin and baby tomato stuffed peppers

Sweet roasted peppers stuffed with garlicky Boursin cheese, fragrant herbs and juicy baby tomatoes.

Prep time: 10 mins
Cook time: 15 mins
Servings: 2
Servings: 2


  • 1 red pepper
  • 1 yellow pepper (halve and deseed the peppers and remove core but keep stalk attached)
  • 150g of Garlic Boursin cheese
  • couple of tablespoons of chopped fresh herbs, I used thyme, oregano, mint and basil
  • 16 ripe baby tomatoes, pricked and squeezed a little bit
  • olive oil
  • black pepper
  • fresh lemon for squeezing


Microwave the halved peppers for 2 mins just to soften, if no microwave just bake them in the oven for 5 mins before filling.

Mix the Boursin with the herbs and a drizzle of olive oil the put two baby tomatoes in the base of each pepper before stuffing the rest of the space with the cheese. This just means you don’t have to use as much cheese or it can be too cheesy!

Place a couple of toms on top of each pepper then bake at 160deg for about 15 minutes.

Sprinkle on some remaining chopped fresh herbs and add a squeeze of fresh lemon to finish.

Nutrition Info


Peppers have a wide diversity of nutrients and are generally quite overlooked in favour of more trendy veg such as avocados and kale.

They are a rich source of vitamin C. One pepper has more vitamin C than an orange! C is traditionally thought of as a vitamin that wards off colds but it does much more than that. It helps us to absorb iron, supports health skin and tissue, plays a part in a healthy nervous system, helps to produce energy and yes, supports immunity. They have excellent amounts vitamin A for eye health and anti-inflammation as well as vitamin B6 for brain and nerve health and efficient metabolism.

They also contain a number of other B vitamins, including B1, B2, vitamin B3, folate, and pantothenic acid, as well as vitamin E (fights free radical damage that can harm cells), K, potassium, manganese, phosphorus, molybdenum, and fibre. An extraordinary range of goodness.

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