Stuffed Peppers

Last updated: Friday December 25, 2015

 

4          -           -                       whole peppers (halved)

8          -           teaspoons        pesto per (1 tsp per half pepper )

2          -           cans                 canned diced tomatoes (drained)

-          -           -                       olive oil for brushing

Instructions:

A)  For best results, find peppers that have four lobes instead of three. Cut longitudinally into halves, cut out white pith, and scoop out seeds.

B)  Brush outside of pepper halves with olive oil. Place on parchment on a baking sheet.

C)  Spoon pesto into peppers.

E)  Divide tomoatoes among the eight pepper halves. Fill peppers with diced tomotoes.

F)  Bake at 400 degrees for 30 to 40 minutes until done.

Options: 

G)  Add dried anchovies for additional flavor.

Yield: 8 pepper halves            
Colin Collier and Lorna MacFadyen (Theo and Nancy's Friends in Belgium)