Piemontese pesto peppers


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.

Cook’s tip

This recipe also works well with other pestos — try Sacla’ Fresh Basil Pesto or Squeezy Pesto Sauce.


  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes 55 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1384.904kJ
Fat 18.8g
Saturated Fat 2.8g
Carbohydrate 33.3g
Sugars 12.7g
Salt 1.4g

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4 stars

Average user rating Based on 5 ratings

This recipe was first published in Tue Jun 18 12:26:00 BST 2013.