1 Ridgewell cheese
2 tomatoes, sliced
3 Peppers
2 cloves of garlic, sliced
fresh basil
basil pesto
salt
pepper
olive oil

Serves 6

Halve the peppers, leaving the stalks on deseed and arrange them in an oven-proof dish.

Line peppers with basil leaves, tomato and garlic. Place chunks of Ridgewell cheese with a dollop of pesto in each pepper, season and brush with oil.

Bake at 200^oC for around 20 minutes.

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