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Stuffed Roast Peppers with Pesto Recipe

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This recipe for Stuffed Roast Peppers with Pesto, by , is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Violet Gallagher
Added: Thursday, January 27, 2011


5 Squat red bell peppers
2 large garlic cloves, cut into thin slivers
4 T olive oil
4 dry scallops (I used a pound and added more peppers and pesto)
3 T pesto
salt and fresh ground black pepper
Freshly grated Parmesan cheese, to serve
Salad leaves and fresh basil sprigs to garnish

Never cook the scallops longer than the 10 minutes or they will be tough and rubbery.

1. Preheat over to 350.
Cut the peppers in half lengthwise, through their stalks.
Scrape out and discard seeds and cores. Wash the pepper shells and pat dry.
2. Put the peppers, cut side up, in an oiled roasting pan
Divide the Slivers of garlic equally among them, sprinkle with salt and pepper to taste
Spoon the oil into the peppers and roast 40 minutes
3. Cut each scallop in half to make two flat discs.
I kept the scallops whole, placing the larger ones in larger peppers chunks, and the smaller on smaller pepper pieces
Remove the peppers from the oven and place a scallop half in each pepper half.
Top with Pesto
4. Return the pan to the oven and roast 10 more minutes.
Before serving sprinkle with Parmesan cheese and garnish each plate with salad leaves and fresh basil sprigs. Serve Warm.

Serves 4.

Personal Notes:
Personal Notes:
I place the roasting pan on the table and dip crusty bread in the oil left in the pan.




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