Page title and description

Romano peppers stuffed with mozzarella and pesto
Ingredients
- 2 romano peppers
- 100g mozzarella, sliced
- 2 tbsp pesto verde
- olive oil
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
15 min
PT15M
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Step 1
Preheat oven to 180°C/Gas 4. Place the peppers under a hot grill for 10 minutes, turning occasionally, until the skin is blackened in places, but not all over. Remove from the grill and leave to cool. -
Step 2
Make a slit in the cooled peppers from top to bottom, taking care not to slice through both sides. Open them out a little and, taking care not to tear the pepper, remove the seeds. Fill the peppers with the mozzarella and pesto. Season. -
Step 3
Drizzle with olive oil. Roast in the oven until the mozzarella has melted.