Spinach, olive and ricotta stuffed peppers
- 250g frozen spinach, thawed
- Zest and juice ½ lemon
- 125g Asda Ricotta
- 15g flat-leaf parsley
- ½ clove garlic, crushed
- 20g pine nuts, lightly toasted
- 1 orange pepper, halved
- 1 yellow pepper, halved
- 10 kalamata olives, destoned and halved
- 4 cherry vine tomatoes, halved
- 2tbsp Asda Reduced Fat Green Pesto
Preheat the oven to 200C/180C Fan/Gas 6.
For the stuffing, squeeze any excess water out of the thawed spinach and mix together with the lemon zest and juice, ricotta, parsley, garlic and half of the pine nuts.
Put the orange and yellow peppers in a roasting dish. Divide the stuffing mixture plus the kalamata olives and cherry tomatoes between them. Roast in the oven for 20-25 mins until the peppers are tender. Add the rest of the pine nuts and cook for 8 mins more.
Mix the pesto with 1tbsp water, to thin. Drizzle over the stuffed peppers and season with freshly ground black pepper to serve.