Roasted Red Peppers Stuffed with Goats Cheese, Basil & Pine Nuts
These yummy roasted red peppers make a brilliant quick children's supper (or adult side dish) served with some rice, wholewheat/brown rice pasta or a baked potato. They are deliciously sweet and as a result are often a big hit with little ones. They also work cold for picnics & lunchboxes.
Peppers are bursting with vitamin C which is a key nutrient for our immune system. They also contain valuable antioxidants such as lutein for healthy eyes, and beta carotene which is converted to vitamin A in the body for immune & skin health. Goats cheese is also often better tolerated than cow's milk.
Serves 4
2 Red Peppers
100g Goats cheese
2 tablespoons olive oil
15-20g pine nuts
A few sprigs basil
Pre heat the oven to 200
Simply cut your red peppers in half and place onto a roasting tray.
Divide up your goats cheese evenly into your red peppers and scatter on top your pine nuts. Place in the oven for 20-30 minutes (depending on their size).
You want them to be completely softened and taking on a bit of colour around the edges.
Take out of the oven.
In a little bowl mix together your olive oil and chopped basil and drizzle over the top of your peppers before serving.
Serve warm
For full recipe go to Roast Red Peppers Stuffed with Goats Cheese, Basil & Pine Nuts in Sides Section
