Sweet pointed peppers, such as Ramiro, have a firm skin and few seeds, making them perfect for stuffing. This simple recipe delivers a flavorful dish ready in under an hour.
Ingredients for 4 servings
4 Sweet pointed peppers (for example Ramiro)
250g Cherry tomatoes
150g Feta cheese, cut into 5 mm cubes
8 tsp Pesto
800g Small parsnip (carrot)
Juice of a lemon
4 tsp Olive oil
Salt
Freshly ground black pepper
Preparation
Preheat the oven to 200°C. Halve the peppers lengthwise through the stem. Remove the seeds, but leave the stems intact.
Mix the cherry tomatoes, feta cheese, pesto, and season with salt and pepper to taste. Divide the mixture among the eight pepper halves and arrange in a shallow baking dish.
Prepare the parsnips by cutting into halves or quarters depending on size. Toss in a bowl with olive oil, lemon juice, salt, and pepper until evenly coated. Place in a separate shallow baking dish.
Position the parsnips on the top rack (hottest spot) and the peppers on a lower rack. Bake for about 35 minutes, until parsnips are tender and lightly browned—flip halfway. Serve when peppers are soft and pesto fully integrated.
