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Stuffed Peppers with New Potatoes Feta & Pesto |
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| Serves 4 |
Prep 20 mins |
Cooking 45 mins |
Easy |
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My rating |
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Ingredients |
200g small new potatoes
4 red peppers
1 tbsp olive oil
200g feta cheese
4 tbsp pesto
sea salt & freshly ground black pepper
a small handful of basil leaves, shredded, to finish
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For the pesto:
40g fresh basil leaves
25g toasted pine nuts
25g grated parmesan
3 tbsp olive oil
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Preheat the oven to 200C/fan
180C/ Gas 6. Bring a pan of salted water to the boil, add
the new potatoes and boil for 8 -12 mins, until just
tender. Drain and cool slightly.
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Halve the peppers lengthways
and remove the seeds and pith. Brush the outsides with
olive oil, then place on a baking tray lined with baking
parchment.
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Halve or quarter the new
potatoes and place in a bowl. Cut the feta into 1cm cubes
and add to the potatoes. Toss both with pesto until well
combined.
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Spoon the filling into the
halved peppers and bake for 40-45 minutes until browned on
the top. If using shredded basil, scatter over the top
before serving.
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DAILY
DINNERS 
