Red peppers stuffed with mozzarella & pesto

Stuffed red pepper

 

 

Red peppers are lovely . I actually grew some this year, but they didn’t get big enough to stuff. So here’s a great idea for red peppers.

Method

  1. Preheat the oven to 180˚C. Place the peppers under a hot grill for 10 mins, turning occasionally, until the skin is blackened in places, but not all over.
  2. Remove from the grill and leave to cool. Make a slit in the cooled peppers from top to bottom (for ramiro peppers, take care not to slice through both sides; for red peppers you can halve them). Open them out and remove the seeds.
  3. Fill the peppers with the mozzarella and pesto. Season with salt and pepper. Drizzle with olive oil. Roast in the oven until the mozzarella has melted.

Ingredients

  • 2 ramiro or red peppers
  • 100g mozzarella, sliced
  • 2 tbsp pesto
  • olive oil
  • salt & pepper

 

Image borrowed from amusechezkate.com
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