4 red peppers, halved and deseeded
4tbsp sundried tomato pesto
1 small Bramley apple, around 175g, peeled, cored and chopped
175g cherry tomatoes
25g pitted black olives, sliced
A few basil leaves
100g feta cheese, crumbled
2tbsp grated Parmesan cheese
- Preheat the oven to 220ºC (200ºC fan oven) gas mark 7. Put the peppers in a roasting tin in a single layer. Spoon 1/2tbsp pesto into each pepper half, then divide the apple slices, tomatoes, olives, basil and feta between them.
- Season well with salt and freshly ground black pepper. Sprinkle with Parmesan and roast for 20-25mins or until the peppers are tender.
- To serve…
Put two peppers on each plate, garnish with some rocket or extra basil leaves and serve with crusty bread to mop up any juices.