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Pesto Roasted Peppers

Pesto Roasted Peppers

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 Time20 minutes
Total Time20 minutes
Servings: 2


  • 30 g fresh basil leaves
  • 30 g pine nuts toasted
  • 1 small clove of garlic
  • 4 tbsp melted virgin coconut oil unscented
  • pinch salt
  • 2 bell peppers
  • 10-12 cherry tomatoes


  • 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.


By Nutritional Therapist Genna Nelson, CNM Graduate

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Blog/Article content reflects the author's research and diverse opinions, not necessarily CNM's views. Items may not be regularly updated, so represent the best available understanding at the time of publication.

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