Pesto Peppers

Name: Pesto Peppers
Ingredients: 2 red bell peppers; olive oil; 3 roma tomatoes, cut into 1/2 inch dice; 3 tablespoons prepared pesto sauce; 4 tablespoons chopped pitted Greek olives or 4 tablespoons sicilian black olives; 2 tablespoons Italian seasoned breadcrumbs; 1 tablespoon freshly grated freshly grated parimigiano reggiano asiago cheese (or more to taste) or 1 tablespoon parmesan cheese (or more to taste); fresh ground black pepper

8 ingredients

9 steps

Ingredients

2 red bell peppers
olive oil
3 roma tomatoes, cut into 1/2 inch dice
3 tablespoons prepared pesto sauce
4 tablespoons chopped pitted Greek olives or 4 tablespoons sicilian black olives
2 tablespoons Italian seasoned breadcrumbs
1 tablespoon freshly grated freshly grated parimigiano reggiano asiago cheese (or more to taste) or 1 tablespoon parmesan cheese (or more to taste)
fresh ground black pepper

Directions

1

Preheat the oven to 450F Grease an 8 inch square baking dish.
2

Cut the peppers in half through the stem withou removing the stem.
3

Remove the seeds and membrane and brush with the olive oil, inside and out.
4

Place the pepper halves in the prepared baking dish, cut-side-up.
5

Toss the diced tomatoes with the pesto sauce.
6

Fill the pepper halves with equal amounts of the tomatoes.
7

Sprinkle the tops with the olives, bread crumbs, cheese and black pepper.
8

Bake for 30 minutes, until the upper edges are charred and blistered and the bread crumbs are golden brown.
9

Serve hot or at room temperature.