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Pesto Peppers with Tomatoes

This recipe uses seasonal, good value ingredients that are full of essential nutrients.

It is a versatile, colourful, Mediterranean style dish that can be served on its own as a light lunch or supper dish or made into a more substantial meal by adding some feta cheese.

2 peppers - cut in half and seeds removed

4 dessertspoons of pesto

4 medium sized tomatoes or 12 cherry tomatoes

Olive oil to drizzle over peppers

Black pepper to taste


Optional basil leaves and lightly toasted pine nuts to garnish

Salad leaves to serve.


Pre-heat the oven to 180C / Gas 4

Place the halved peppers on a baking sheet and put one dessertspoonful of pesto into each half.

If using medium sized tomatoes, cut each into quarters. Put either 4 quarters or 3 cherry tomatoes into each pepper.

Drizzle with olive oil and black pepper.

Place in the oven and cook for about 30 minutes until the edges of the peppers are slightly brown.

Remove from the oven and cool.

Garnish with torn basil leaves and lightly toasted pine nuts.

Serve with salad leaves.


To make this ito a more substantial dish add crumbled feta cheese to each pepper after cooking.

Peppers contain many antioxidant nutrients and minerals, and are a good source of complex carbohydrates.

Tomatoes are rich in lycopene - a potent and protective antioxidant and other important Vitamins and Minerals including E, K, calcium, magnesium, manganese, zinc and iron.

Olive oil contains anti-inflammatory oleic acid, an Omega 9 Essential Fatty Acid.

Pine nuts are a concentrated source of Protein and Essential Fats, as well as other micro nutrients.