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    You are in: Home / Recipes / Pesto Peppers Recipe
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    Pesto Peppers

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    gailanng's Note:

    What to do...what to do with the abundance of garden sweet peppers? Prep is a breeze with this different kind of side with Italian flair. Adapted from Nick Stellino.

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    Units: US | Metric


    1. 1
      Preheat the oven to 450°F Grease an 8 inch square baking dish.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:


    Nutritional Facts for Pesto Peppers

    Serving Size: 1 (118 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 50.6
    Calories from Fat 12
    Total Fat 1.3 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 131.2 mg
    Total Carbohydrate 8.4 g
    Dietary Fiber 2.2 g
    Sugars 3.9 g
    Protein 1.6 g

    The following items or measurements are not included:

    pesto sauce

    asiago cheese

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