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Piemontese pesto peppers
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6 red peppers, halved and cored, stalks still attached
190g jar Sacla’ Classic Basil Pesto
6 small plum tomatoes, halved lengthways
2 garlic cloves, thinly sliced
Basil leaves, to garnish
145g bag Waitrose Continental Salad, to serve
270g Waitrose Olive Ciabatta, warmed, to serve
1. Preheat the oven to 190ºC, gas mark 5. Place the peppers,
cut-side up, in a large roasting tin. Spoon the pesto into the pepper shells then pop 2 tomato halves in each.
2. Tuck the garlic slivers between the tomatoes and bake for
45 minutes until tender and golden. Scatter with basil and
serve with salad and warmed ciabatta.
This recipe also works well with other pestos — try Sacla’ Fresh Basil Pesto or Squeezy Pesto Sauce.
Typical values per serving:
This recipe was first published in June 2013.