Stuffed Peppers

SERVES: 4

PREPARATION TIME: 30 minutes

COOKING TIME: 30 minutes

Ingredient

4 plum tomatoes, halved
2 medium zucchinis, 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 red and 2 yellow peppers
8 tsp green pesto
200 g (7 oz) firm goat’s cheese
Basil leaves

Method

Heat the oven to 200°C/400°F.
Put the tomatoes, sliced zucchinis and red onions into a bowl, season with salt and pepper and toss together with 4 tbsp of the oil. Tip into a large roasting pan.
Heat the remaining 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 leeks into the cavity of each then add a teaspoon of 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.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.