Pesto Peppers

Pesto Peppers

10 minutes prep, 45 minutes cook

Serves 6

Ingredients

6 red peppers, halved and cored, stalks still attached

190g jar pesto

6 small plum tomatoes, halved lengthways

2 garlic cloves, thinly sliced

Basil leaves, to garnish

145g bag mixed leaves, to serve

Loaf of ciabatta bread, warmed, to serve

Method

Preheat the oven to 190ºC/Fan 170ºC/Gas 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.

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.

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