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Mozzarella and pesto-stuffed peppers
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15 baby sweet peppers (about 400g)
75g fresh breadcrumbs
100g Peppadew Mild Sweet Piquanté Peppers, roughly chopped
125g ball mozzarella, drained and torn into small chunks
1 garlic clove, chopped
1 tbsp nonpareille capers, drained
1 tbsp extra virgin olive oil
about 100g Sacla’ No.1 Classic Basil Pesto
¼ x 25g pack fresh basil, leaves torn
1. Preheat the oven to 190˚C, gas mark 5. Halve the peppers lengthways, remove any seeds and sit cut-side up on a baking tray. In a small bowl, combine the breadcrumbs, piquanté peppers, mozzarella, garlic and capers. Drizzle with the oil and spoon into the peppers.
2. Bake the peppers for 20 minutes. Spoon about ½ tsp pesto over each, scatter over the basil, then serve.
This recipe first appeared in Waitrose & Partners Food Cocktails and Canapes supplement, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per pepper 163kJ
This recipe was first published in November 2019.