Sweet pointed peppers have a firm pericarp and hardly contain any seeds. This makes them ideal for filling. You can put it on the table in no time with this easy recipe.
Ingredients for 4 people
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 by carefully cutting them lengthwise through the stem in half. Remove the seeds, but leave the stems.
Mix the cherry tomatoes, feta cheese, pesto, some salt and pepper to taste. Divide the mixture between the eight bell pepper halves and place them in a shallow baking dish.
Prepare the parsnips, cut them into halves or quarters, depending on the size. Put them in a bowl with the olive oil, lemon juice and some salt and pepper. Mix the ingredients by hand so that the parsnips are covered all over with the mixture. Put these in a separate, shallow oven dish and place this dish on top (in the hottest spot) in the oven. Set the peppers a little lower.
Bake the dishes for about 35 minutes, until the parsnips are soft and lightly browned. Turn them over once halfway through. When the peppers are tender and the pesto is well incorporated, it is ready to serve.
