Pesto Roasted Red Peppers:
Get out of your comfort zone in the kitchen and try something new! By trying something new you will increase your kitchen skills, nutrients and viatmains in the new food and the diversity of your microbiome.
Peppers are a really good source of dietary fibre and are packed with a variety of health-giving nutrients such as vitamin K, potassium, manganese, vitamin A, vitamin C, vitamin E, B vitamins and folate. The basil in the pesto will give a nice boost of calcium, iron and magnesium. Serving this meal with a complex carbohydrate like wholemeal rice or quinoa means that you will stay fuller for longer.
20 mins cooking time
- In a food processor blend the basil, toasted pine nuts, garlic, salt and melted coconut oil to make the pesto.
- Cut the bell peppers in half and remove the seeds.
- Cut the cherry tomatoes in half and add them to the halved peppers.
- Spoon a decent amount of pesto into each pepper.
- Put the peppers on a baking tray in the oven at 200 degrees celsius/ gas mark 6 for 15-20 minutes until the peppers are soft.
- Serve the peppers on top of brown rice / quinoa with fresh basil leaves and seasoning or parmesan cheese or both!