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  • 1 red pepper, thinly sliced 
  • 1 yellow pepper, thinly sliced  
  • ½ butternut, peeled and thinly sliced 
  • 2 T olive oil 
  • 2 cups water 
  • 1 cup light vegetable stock 
  • 250 g super maize meal 
  • sea salt and freshly ground black pepper, to taste
  • 240 g mild Cheddar, grated 
  • ½ cup fresh basil and parsley , chopped

1. Preheat oven to 220 C.
2. Drizzle the peppers and butternut with olive oil and season. Roast for 10 minutes.
3. To make the pap, heat the water and stock in a large pot then whisk in the maize meal.
4. Add a pinch of salt and allow to come to a simmer then turn down the heat and cover the pot. Allow to cook very gently for 10-15 minutes until all the liquid has been absorbed. Stir in half of the cheese and chopped herbs.
5. Pour the cooked pap into a lined, greased baking tray. Top with roasted peppers and butternut and the remaining cheese.
6. Bake for 10 min until cheese is melted and golden.
Cooks Note:  Add cooked chopped bacon, shredded chicken or chopped viennas for a non-vegetarian option

Cost per Serving: R22.09*

*Prices calculated in December 2022

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Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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