Piemontese peppers with pesto
(4.8/5)
Ingredients
4 large red peppers, halved and seeded
4 tomatoes, cut into quarters
3 garlic cloves, finely sliced
4 tbsp Sacla’ Free From Basil Pesto
5 tbsp olive oil
Salt
Black pepper
1 small handful leaves of basil, to garnish
Instructions
1
1. Preheat oven to 180°C/350°F/Gas mark 4
2
2. Arrange the peppers cut-side up in a baking dish
3
3. Put the tomatoes and garlic inside the cavities of the peppers
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4. Spoon in the Sacla’ Pesto and drizzle with oil
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5. Season and roast for 45 minutes, until peppers are soft and tender and slightly golden
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6. Spoon over juices and scatter with basil before serving.
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Main Courses