I'm handing it over...the recipe: Oven about 180oc
4 x red peppers, washed and cut in half lengthway - debunk the seeds etc place in an oven proof dish open side up.
a handful of cherry tomatoes..sliced in half and delicately placed into your cut peppers & grate some freshly grated black pepper over and if liked a bit of dried chilli flakes
Pesto: (rough quantities)
2 x garlic cloves (derobed) and crush into your whizzer up thing (I love smoked garlic), then add 2 x wholemeal pitta breads -whizzed up to small bread crumbs in your whizzer up thing then add the juice of 1 whole lemon, good handful of fresh basil leaves and 90ml of water - whizz it all up together, you are looking for a fairly loose mixture, because the pittas soak up alot of water you might need to add more. Once your happy with your 'pesto' spoon it all graceful like into your peppers, then add some crumbled feta over your peppers. Cover with some foil and roast for a good 20 mins - remove foil and cook for a bit longer to potentially brown the feta a bit..keep an eye..as the 'pesto' can dry out a little..which is why it's good to have it a shade runny to begin with.
Bring out of oven - admire your handywork and serve with a salad...yum (well it looks yum, 100% juicing means I just get to look longingly at it but my husband and son love it)