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Pesto peppers

Ingredients 8
Servings 4


  • 4
    red or yellow peppers
  • 150
    cream cheese
  • 65
    bottled pesto
  • 1
    large ripe tomato, finely chopped
  • 1
    bunch spring onions, chopped
  • salt and milled pepper to taste
  • 8
    slices tomato
  • 8
    basil leaves


Halve peppers and remove pith and pips. Set aside. Mix cheese, pesto, chopped tomato, onion and seasoning. (You may need a squeeze of lemon juice.) Pile mixture into halved peppers and top with a slice of tomato and a basil leaf. Bake peppers in a preheated 200 ºC oven for 20 minutes, or until peppers are just softening. Serve with a green salad and Italian bread.

Read more on: bake  |  fruit

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