METHODPreheat the oven to 200oC/Fan 180oC/Gas 6. Cook the potatoes in lightly salted boiling water for 8 minutes. Drain and set aside. Mix together the pesto and breadcrumbs.
Place the pepper halves, skin-side down, in a large roasting tin. Sandwich the potato slices with the pesto mixture and courgette slices in the pepper halves. Drizzle over the rosemary-infused olive oil and season.
Bake for 30 minutes until the peppers are cooked and the potatoes are tender. Sprinkle over the basil leaves. Serve.
Bring some colour to the table with these tasty courgette and potato stuffed peppers.
Serves: 8
Preparation: 10 mins
Cooking: 30 mins
3 large Albert Bartlett Original Rooster Potatoes (peeled and cut into 5mm slices)
5 tbsp red pesto
100g/4oz brown breadcrumbs
1 large courgette (sliced)
2 large red and yellow peppers (de-seeded and halved)
Handful of fresh basil leaves
2 tbsp rosemary-infused olive oil