Grilled Pesto Red Bell Peppers - cooking recipe

Ingredients

4 red peppers
2 large garlic cloves, cut into thin slivers
4 tablespoons olive oil (60ml)
3 tablespoons pesto sauce (45ml)
salt & freshly ground black pepper
8 balls bocconcini, sliced

Preparation

Cut peppers in half lengthways Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.
Preheat the grill to 375\u00b0F/200\u00b0C or medium high heat.
Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes).
Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
Continue to cook peppers until cheese is melted (approximately 3 minutes).