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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