Pesto Peppers

Cooking With Nick Stellino
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Ingredients:

2 red bell peppers
1 tablespoon olive oil
3 Roma tomatoes, cut into 1/2 inch dice
3 tablespoons Pesto Sauce
4 tablespoons chopped pitted Greek of Sicilian black olives
2 tablespoons Italian Bread Crumbs
1 tablespoon freshly grated Parimigiano Reggiano cheese
Serves 4
Printable Version
Preheat the oven to 450 F. Grease an 8 inch square baking dish.
Cut the peppers in half through the stem - don't remove the stem. Remove the seeds and membrane and brush with the olive oil, inside and out. Place the pepper halves in the prepared baking dish, cut-side-up.
Toss the diced tomatoes with the pesto sauce. Fill the pepper halves with equal amounts of the tomatoes. Sprinkle the tops with the olives, bread crumbs and cheese. Bake for 30 minutes, until the upper edges are charred and blistered and the bread crumbs are golden brown. Serve hot or at room temperature.
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