Mozzarella and pesto-stuffed peppers

Name: Mozzarella and pesto-stuffed peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 30
Ingredients: 15 baby sweet peppers (about 400g); 75 g fresh breadcrumbs; 100 g Peppadew Mild Sweet Piquanté Peppers, roughly chopped; 125 g ball mozzarella, drained and torn into small chunks; 1 garlic clove, chopped; 1 tbsp nonpareille capers, drained; 1 tbsp extra virgin olive oil; 100 g Sacla’ No.1 Classic Basil Pesto (about 100g); 25 g pack fresh basil, leaves torn

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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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)
¼ x 25g pack fresh basil, leaves torn

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.
Bake the peppers for 20 minutes. Spoon about ½ tsp pesto over each, scatter over the basil, then serve.

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