Stuffed Roasted Red Peppers And Tomatoes

4 ingredients
2 steps

Ingredients

  • 18 oz ricotta cheese
  • 7 oz pesto
  • 6 None mini red peppers, tops, seeds and membranes removed
  • 6 None small tomatoes, tops, seeds and membranes removed

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    In a bowl, mash ricotta and pesto together. Season. Spoon into peppers and tomatoes, pressing down firmly. Arrange on a baking tray and roast for 25-30 mins, until tender. Let cool to room temperature.

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