Pesto Roasted Peppers

date 26-07-2018

Peppers are a really good dietary fibre and are packed with a variety of 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 means that you will stay fuller for longer!


  • 30g fresh basil
  • 30g pine nuts (toasted)
  • 1 small clove of garlic
  • unscented coconut oil
  • salt
  • 2 bell peppers (washed)
  • 10-12 cherry tomatoes
  • 50g-75g of halloumi (optional)



  1. In a food processor blend the basil, toasted pine nuts, garlic clove, pinch of salt and 4 table spoons of melted coconut oil.
  2. Cut the bell peppers in half and remove the seeds.
  3. Cut the cherry tomatoes in half and add them to the halved peppers.
  4. Spoon a decent amount of pesto into each pepper.
  5. 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.
  6. The next step is optional if you are following a dairy free diet you can easily leave this step out.
  7. Cut the halloumi into small cubes and place them on top of the peppers.
  8. Put the peppers back in the oven for a further 5 minutes until the halloumi is golden and chewy.
  9. Serve the peppers on top of brown rice (I’ve used Tilda wholegrain basmati and quinoa rice) and some fresh salad leaves drizzled with balsamic vinegar.

Download the recipe here Bite Red Peppers recipe


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