INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200?C/400?F/gas mark 6.  Halve the peppers, cutting
through the stems. Remove the  seeds,leaving the stems intact. Mix
together the cherry tomatoes,  feta cheese, pesto sauce and some salt
and pepper to taste. Divide  this mixture between the four pepper
halves and place on a single  layer in a shallow ovenproof dish.  Trim
the parsnips, then halve or quarter them, depending on size. Put  them
into a bowl with the oilve oil, lemon juice and some salt and  pepper
and turn them with your hands so that they all get coated with  the oil
and flavourings.  Put them in a single on a shallow baking sheet and
position at the  top (or the hottest part) of your oven. Put all
peppers in on the  shelf bleow.  Bake them all for about 35 minutes,
until the parsnips are tender and  lightly browned, turning them over
half way through the cooking time,  and the peppers are tender, full of
delicious juices produced by the  pesto and tomatoes. Serve at once.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“All suffering can be traced back to people disobeying God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 378
Calories From Fat: 159
Total Fat: 18.1g
Cholesterol: 36.3mg
Sodium: 660.7mg
Potassium: 1062.8mg
Carbohydrates: 47.6g
Fiber: 12g
Sugar: 13.1g
Protein: 10.3g