Meatless Mondays: Pesto Peppers

A fresh summery vegetarian dish now that summer has finally arrived

Red Pepper

After an apologetic break from the weekly installments of delicious veggie food, Meatless Mondays return once more with a refreshing, easy and tasty idea for a warm summer’s afternoon. The sweetness of the peppers comes out beautifully when they are roasted, and liberal amounts of garlic ensures that no vampires will be visiting you any time soon.

(Serves 2)

2 red peppers
60g pesto
4 cherry tomatoes
2 garlic cloves
Fresh basil leaves
Fresh loaf of bread to serve.
1. Preheat the oven to 190C. Cut the peppers in half longways, remove the seeds and place in a roasting tin cut side up. Spoon the pesto into the pepper shells, then slice the tomatoes and place 2 halves in each pepper half.
2. Slice the garlic cloves thinly (you don’t have to use both cloves) and slot between the tomatoes.
3. Bake for 45 mins until tender and golden. Scatter with some fresh basil leaves, and serve with salad and a warm loaf of bread (a french stick is good, ciabatta is better).
4. Await vampires. They will not come near.

One comment

  1. Careful with the pesto, it often isn’t vegetarian. Various cheeses, including parmesan/parmigiano reggiano (which is usually in pesto) contains rennet, which is obtained from calf stomachs.

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