Subs November 2017
Subs November 2017
Pesto Peppers Recipe | Great British Food Magazine

Pesto Peppers

A simple side that’s full of herby flavour

  • 6 red peppers, halved and cored, stalks still attached
  • 190g jar pesto
  • 6 small plum tomatoes, halved lengthways
  • 2 garlic cloves, thinly sliced
  • Basil leaves, to garnish
  • 145g bag mixed leaves, to serve
  • Loaf of ciabatta bread, warmed, to serve
  • Preheat the oven to 190ºC/Fan 170ºC/Gas 5. Place the peppers, cut-side up, in a large roasting tin. Spoon the pesto into the pepper shells then pop 2 tomato halves in each.
  • Tuck the garlic slivers between the tomatoes and bake for 45 minutes until tender and golden. Scatter with basil and serve with salad and warmed ciabatta.
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