Piemontese Peppers with Pesto


  • 4 large Red peppers, halved and seeded
  • 4 Tomatoes, cut into quarters
  • 3 Garlic cloves, finely sliced
  • 4 tbsp Sacla’ Classic Basil Pesto
  • 5 tbsp Olive oil
  • Salt
  • Black pepper
  • 1 small handful leaves of Basil, 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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