Yield: 8 servings
Ingredients
- 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 Bocconcini cheese, sliced
Directions
- 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 Bocconcini cheese.
- Continue to cook peppers until cheese is melted (approximately 3 minutes).