Romano peppers stuffed with mozzarella and pesto
A glorious combination: charred peppers take on a smoky sweetness with is set off here by piquant pesto and creamy mozzarella. This is excellent as either a starter or side. You can either use shop-bought pesto or have a go at making your own.
Ingredients
- 2 romano peppers
- 100g mozzarella, sliced
- 2 tbsp pesto verde
- olive oil
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Place the peppers under a hot grill for 10 minutes, turning occasionally, until the skin is blackened in places, but not all over. Remove from the grill and leave to cool.
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Step 2
Make a slit in the cooled peppers from top to bottom, taking care not to slice through both sides. Open them out a little and, taking care not to tear the pepper, remove the seeds. Fill the peppers with the mozzarella and pesto. Season.
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Step 3
Drizzle with olive oil. Roast in the oven until the mozzarella has melted.
