Peppers are a really good source of dietary fibre and are packed with a variety of health-giving 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.
Cook Time20mins
Total Time20mins
Servings: 2
Ingredients
30gfresh basil leaves
30gpine nutstoasted
1smallclove of garlic
4tbspmelted virgin coconut oilunscented
pinchsalt
2bell peppers
10-12cherry tomatoes
Instructions
In a food processor blend the basil, toasted pine nuts, garlic, salt and
melted coconut oil to make the pesto.
Cut the bell peppers in half and remove the seeds.
Cut the cherry tomatoes in half and add them to the halved peppers.
Spoon a decent amount of pesto into each pepper.
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.
Serve the peppers on top of brown rice (I use wholegrain basmati and
quinoa rice) and some fresh salad leaves drizzled with balsamic vinegar.
Notes
By Nutritional Therapist Genna Nelson, CNM Graduate
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