Our Favourite Recipes
Piemontese Peppers with Pesto

Piemontese Peppers with Pesto

A seemingly simple tweak takes this popular Piedmont peppers recipe to the next level. Just a spoonful of our Reduced Fat Basil Pesto elevates the roast red peppers with its fragrant herby richness.
Profile Serves: 4
Icon/Time On the table in: 55 mins
Dairy Free
Gluten Free
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Buon Appetito


  • 4 large red peppers, halved and seeded
  • 4 tomatoes, cut into quarters
  • 3 garlic cloves, finely sliced
  • 4 tbsp Sacla’ Reduced Fat Basil Pesto
  • 5 tbsp. olive oil
  • Salt & black pepper to taste
  • 1 small handful basil leaves, to garnish


  1. Preheat oven to 180°C/350°F/Gas mark 4
  2. Arrange the peppers cut-side up in a baking dish
  3. Put the tomatoes and garlic inside the cavities of the peppers
  4. Spoon in the Sacla’ Pesto and drizzle with oil
  5. Season and roast for 45 minutes, until peppers are soft and tender and slightly golden
  6. Spoon over juices and scatter with basil before serving
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