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2 large red peppers - cut in ½ and deseeded15ml olive oil150ml hot vegetable stock25gg grated Parmesan cheese to top before finishing
Filling:50g soft breadcrumbs12 black olives - sliced12 sunblush tomatoes or 40g sundried tomatoes - soaked in hot water and chopped2 tbs green pesto60g pine nuts25g grated parmesan cheese½ tsp oregano Fresh basil leaves to garnish
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