Mozzarella and pesto-stuffed peppers
Waitrose and Partners

Mozzarella and pesto-stuffed peppers

This quick and easy starter has sweet peppers stuffed with baked mozzarella and pesto.

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  • Makes30
  • CourseStarter
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

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Ingredients

  • 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
  • 100g Sacla’ No.1 Classic Basil Pesto (about 100g)
  • 1/4 x 25g pack fresh basil, leaves torn

Method

  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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

163kJ/ 40kcals

Fat

2.9g

Saturated Fat

0.9g

Carbohydrates

2g

Sugars

0.7g

Fibre

0.4g

Protein

1.3g

Salt

0.19g

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