Stuffed Roasted Red Peppers And Tomatoes - cooking recipe

Ingredients

18 oz ricotta cheese
7 oz pesto
6 None mini red peppers, tops, seeds and membranes removed
6 None small tomatoes, tops, seeds and membranes removed

Preparation

Preheat oven to 350\u00b0F.
In a bowl, mash ricotta and pesto together. Season. Spoon into peppers and tomatoes, pressing down firmly. Arrange on a baking tray and roast for 25-30 mins, until tender. Let cool to room temperature.