Roasted red pepper parcels recipe
Ingredients
- 4 red, yellow or orange peppers
- 3 tbsp olive oil
- 8 tbsp sundried tomato pesto
- 250g (8oz) mozzarella, drained and sliced
- 150g (5oz) vine-ripened cherry tomatoes, halved
- 20g (¾oz) pine nuts
- 1-2 tbsp balsamic vinegar
- small handful fresh basil leaves
Each serving contains
- Energy
- 2625kJ 635.0kcal
- Fat
- 53g
- Saturates
- 10g
- Salt
- 1.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 14.4gProtein 25.7gFibre 4.0g
Method
- Slice the peppers in half lengthways, leaving the stalks attached. Remove the seeds and brush with olive oil. Barbecue skin side down for 3-4 minutes, or until slightly charred, then turn over and barbecue for a further 2 minutes.
- Lightly oil 4 pieces of foil. Place two charred pepper halves, skin side down, in the centre of each piece and put 1 tbsp of pesto in each pepper half. Divide the mozzarella between the peppers and scatter with the tomatoes and pine nuts. Drizzle with a little oil and balsamic vinegar, season and close up the foil into tightly sealed parcels.
- Put the parcels on the barbecue, cover with the lid and leave to cook for 10-15 minutes, until the mozzarella has melted and the tomatoes have softened.
- To serve, open the parcels, scatter with basil leaves and eat immediately.
