• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, P
MineralsFluorine, Chromium, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 red peppers, halved and deseeded

  2. 4tbsp sundried tomato pesto

  3. 1 small Bramley apple, around

  4. 175g, peeled, cored and chopped

  5. 175g cherry tomatoes

  6. 25g pitted black olives, sliced

  7. A few basil leaves

  8. 100g feta cheese, crumbled

  9. 2tbsp grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220ºC/425ºF/gas mark 7. Put the peppers in a roasting tin in a single layer. Spoon 1/2tbsp pesto into each pepper half, then divide the apple slices, tomatoes, olives, basil and feta between them.

  2. Season well with salt and freshly ground black pepper. Sprinkle with Parmesan and roast for 20-25mins or until the peppers are tender.

  3. Put two peppers on each plate, garnish with some rocket or extra basil leaves and serve with crusty bread to mop up any juices.


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