Stuffed Peppers with Roasted Pepper Pesto & Feta

On the table in 40mins

Serves 6



  • 6 mixed red, orange, yellow peppers, halved lengthways
  • 2 tbsp. olive oil
  • 1 onion, finely chopped
  • Salt & black pepper to taste
  • 2 cloves garlic, diced
  • 250g cooked basmati rice
  • 4 tomatoes, finely chopped
  • 1 jar Sacla' Roasted Pepper Pesto
  • Handful fine breadcrumbs
  • 50g pine nuts, lightly toasted
  • 150g Feta, crumbled
  • Handful flat leaf parsley, finely chopped
  • Wild rocket leaves dressed with balsamic vinegar


  1. Preheat oven to 200°C/180°C fan. Rub peppers with half of the oil and sit them on a baking sheet in a roasting tin. Cook in oven for approx. 15 mins to soften
  2. Heat the remaining oil in a large frying pan and add the onion. Season and cook for 2 mins. Add the garlic and cook for 1 min. more
  3. In the pan, stir the rice, tomatoes and Sacla’ Roasted Pepper Pesto and season well. Cook for a few mins. Then, add the breadcrumbs, pine nuts, half of the Feta and the parsley
  4. Stir until well combined before dividing between, and filling, the pepper halves. Top with the remaining Feta.
  5. Return the peppers to the oven for approx. 15 mins. more until tender and beginning to char. Transfer to a serving dish and serve with rocket leaves drizzled with balsamic vinegar

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