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