Stuffed sweet peppers

Cut the peppers in half lengthways through the stalk and deseed them. Slice the mozzarella.

Heat the barbecue or griddle pan to hot. Rub the outside of the peppers all over with the olive oil.

Stuff the peppers with the mozzarella, olives, oregano and crushed garlic, and drizzle with a touch more olive oil, if you like.

Pop on the barbecue, stuffed-side up for 12-15 mins until the pepper is nicely charred (or roast in the oven at 220C/200C fan/gas 7 for 20 minutes, and put under the grill for a dew minutes until brown).