Piemontese Peppers with Pesto

Name: Piemontese Peppers with Pesto
Prep time: THMS
Cook time: THMS
Ingredients: 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

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.

Cook Time

55 mins

Serves

Ingredients

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

How to make the recipe

Step 1

Preheat oven to 180¬∞C/350¬∞F/Gas mark 4

Step 2

Arrange the peppers cut-side up in a baking dish

Step 3

Put the tomatoes and garlic inside the cavities of the peppers

Step 4

Spoon in the Sacla‚Äô Pesto and drizzle with oil

Step 5

Season and roast for 45 minutes, until peppers are soft and tender and slightly golden

Step 6

Spoon over juices and scatter with basil before serving