Stuffed Peppers

Ingredients:

• 4 Red Bell Peppers
• 2 cloves Garlic, cut into thin slivers
• Salt and freshly ground Black Pepper to taste
• 4 Tbs. (1/4 cup) Olive Oil
• 8 Scallops
• 3 Tbs. Pesto (recipe follows)
• 1/4 cup Parmesan Cheese, freshly grated

Preparation:

• Lettuce Leaves and fresh Basil for garnish (optional)
• Pre-heat oven to 350-F degrees and select a roasting pan that
• will accommodate the peppers.
• Cut the peppers in half lengthwise and clear their centers of
• seeds. Rinse well and pat dry. Place the peppers cut side up
• in the selected roasting pan.
• Distribute the slivered garlic evenly between the eight pepper
• halves. Season each pepper half with salt and black pepper to
• taste. Drizzle a bit of the olive oil over each pepper, then
• roast for about 40 minutes.
• Remove the roasted peppers from the oven and place a
• scallop in the center of each portion. Cover the scallop with a
• dab of pesto and return the roasting pan to the oven for about
• 10 minutes more.
• To serve, transfer individual portions consisting of two
• pepper halves to plates and garnish with a sprinkling of fresh
• Parmesan cheese, a few small greens, and fresh basil sprigs.
• Kitchen Staff Tip: To prepare your pesto from scratch,
• simply combine 1 cup lemon basil leaves, 1 cup sweet basil
• leaves, 1/2 cup crushed pecans, 1/4 cup freshly grated
• parmesan cheese, 2 to 4 cloves of minced garlic, and about
• 2 tablespoons of olive oil in a food processor or blender.
• Makes about one cup, and leftovers can be frozen for up to