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Categories:
red bell peppers olive oil roma tomatoes pesto sauce olives Italian-seasoned breadcrumbs cheese fresh ground black pepper
Viewed: 64 - Published at: 4 years agoIngredients
- 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
Method
- Preheat the oven to 450F Grease an 8 inch square baking dish.
- Cut the peppers in half through the stem withou removing the stem.
- Remove the seeds and membrane and brush with the olive oil, inside and out.
- Place the pepper halves in the prepared baking dish, cut-side-up.
- Toss the diced tomatoes with the pesto sauce.
- Fill the pepper halves with equal amounts of the tomatoes.
- Sprinkle the tops with the olives, bread crumbs, cheese and black pepper.
- Bake for 30 minutes, until the upper edges are charred and blistered and the bread crumbs are golden brown.
- Serve hot or at room temperature.
