Bell PepperCheeseOlive OilPepperPestoStartersVegetarian

Peppers Stuffed with Pesto and Goat’s Cheese

This is a great, quick recipe for a vegetarian dinner, lunch or side-dish. Beautifully roasted sweet bell peppers combined with salty goat's cheese and Filippo Berio Classic Pesto to complete this truly Mediterranean dish. A great dish to use up a glut of vegetables and enhance their flavour with a drizzle of Filippo Berio Extra Virgin Olive Oil.

Prep Time: 15 mins
Cooking Time: 25 mins
4 people

Used in this recipe

Ingredients

4 plum tomatoes, halved
2 medium courgettes, thickly sliced
4 small red onions, peeled and quartered
6 tbsp Filippo Berio Extra Virgin Olive Oil
2 medium leeks, trimmed and finely chopped
2 medium peppers, red & yellow
8 tsp Filippo Berio Classic Pesto
200g firm goat’s cheese
Basil leaves

Method

Heat the oven to 200°C/400°F/Gas Mark 6.
Put the tomatoes, sliced courgettes and red onions into a bowl, season with salt and pepper and toss together with 4 tbsp of the Filippo Berio Extra Virgin Olive Oil. Tip into a large roasting tin.
Heat the remaining Filippo Berio Extra Virgin Olive Oil in a frying pan, add the leeks and cook for 3-4 minutes, until softened. Remove from heat.
Halve the peppers and discard seeds, spoon the vegetable mixture into the cavity of each halved pepper then add a teaspoon of Filippo Berio Classic Pesto.
Remove the rind from the cheese and cut into eight, placing a piece into each pepper half. Place amongst the vegetables and bake for 20-25 minutes.
To serve, garnish with fresh basil leaves.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.