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