Delicious Grilled, Stuffed Sweet Peppers

Add a burst of colour to your table setting with these sweet peppers, grilled to add a slightly smoky flavour to the salad

15 December 2014

Serves 6
Preparation time: 20 minutes
Oven temperature: grill
Cooking time: 10 minutes

• 4 large red sweet peppers, halved and seeded
• bocconcini (baby mozzarella cheese balls; you can also use larger mozzarella cheese balls, quartered)
• sweet basil pesto
• ½ packet roasted pine nuts
• 1 packet rocket leaves
• kalamata olives, halved and pitted
• olive oil and balsamic vinegar

1 Grill the sweet peppers on a baking tray until the edges start to blacken, then set aside to cool.
2 Place the mozzarella balls in a bowl and stir in the pesto. Then add the pine nuts, rocket leaves and olives and stir through.
3 Spoon the mixture into the sweet peppers and drizzle with extra olive oil and balsamic vinegar.

Words and image: Home magazine

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