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
- 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.
- 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.
- 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
