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