Pesto peppers

4 servings By Food24
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Tap for method

Ingredients (8)

4.00 red pepper — or yellow
150.00 ml cream cheese
65.00 ml pesto
1.00 tomatoes — peeled, chopped
1.00 spring onions — chopped
salt and freshly ground black pepper — to taste
8.00 tomatoes — sliced
8.00 fresh basil
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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.

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