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Pepper and onion melts recipe

Grilled pepper, onion and melted mozzarella on a slice of wholemeal toast

Prep time
10 mins

Cooking time
10 mins

Medium effort


  • 2 peppers, any colour, halved and sliced
  • 1 small red onion, cut into thin wedges
  • 2 tsp olive oil
  • 4 slices wholemeal bread
  • 125g sliced light mozzarella cheese
  • 1 pinch ground black pepper
  • 1 handful mixed salad leaves
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 803kJ / 192kcal
  • 11g protein
  • 26g carbohydrate, of which 8g sugars
  • 6g fat, of which 2g saturates
  • 4g fibre
  • 278mg sodium, equivalent to 0.7g salt


Preheat the grill. Arrange the peppers on a baking sheet with the red onion. Sprinkle with the olive oil, then grill until soft and lightly browned – about 6 to 8 minutes.

Look out for 'everyday' ranges of peppers, which are more economical to buy.


Toast the slices of bread and share the pepper mixture between them. Arrange the mozzarella cheese on top, then return to the grill for 1 to 2 minutes, until the cheese begins to melt. Serve with mixed salad leaves.

The pepper, onion and mozzarella mixture makes a delicious filling for warmed wholemeal pitta breads.