Grilled Pesto Peppers
Grilled Pesto Peppers
4 red peppers
2 large garlic cloves cut into thin slivers
4 tablespoons olive oil (60ml)
3 tablespoons pesto (45ml)
Salt and freshly ground pepper
8 balls of Boccocini cheese, sliced
Cut peppers in half lengthways Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.
Preheat the grill to 375°F/200°C or medium high heat
Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes)
Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
Continue to cook peppers until cheese is melted (approximately 3 minutes).
Yield: 8 servings
4 red peppers
2 large garlic cloves cut into thin slivers
4 tablespoons olive oil (60ml)
3 tablespoons pesto (45ml)
Salt and freshly ground pepper
8 balls of Boccocini cheese, sliced
Cut peppers in half lengthways Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.
Preheat the grill to 375°F/200°C or medium high heat
Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes)
Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
Continue to cook peppers until cheese is melted (approximately 3 minutes).
Yield: 8 servings
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