Baby Peppers with Pesto Noodles.

The football fever is on full swing...with the World Cup starting, there was more action on the TV than in the kitchen - so nothing too elaborate happened on the cooking front. I am not an expert, nor do I play, but I really enjoy watching the game.

But a good football game without good food is unthinkable (actually, anything is unthinkable without good food!) - and since pasta is one of our fixtures for weekends, I tried this variation with a little more colour to it.

Ingredients

3 - baby peppers, washed, dried and cut into halves

1 tbsp - olive oil

1/4 tsp - dried italian herbs

1/4 tsp - black pepper powder

salt to taste

For the Filling

1/3 cup - mini noodles, boiled

1 tbsp - cashew and walnuts, roughly broken

2 1/2 tbsp - basil pesto

25 gram - feta cheese, crumbled

Method

1. Preheat the oven to 180 degree C. Place the baby peppers in a baking tray, sprinkle the oil, herbs, salt and pepper on it and place the tray in the preheated oven and bake until almost done (approx 25  minutes)
2. Mix the ingredients of the filling in a bowl and keep aside.
3. Remove the peppers from the oven, add the filling and return the baking tray back in the oven and bake for 5 minutes.
4. Serve hot. 

Enjoy!