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    Mozzarella and pesto-stuffed peppers

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    Mozzarella and pesto-stuffed peppers

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Makes: 30


    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. 

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    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


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