These vibrant, colourful stuffed peppers are filled with a delicious filling that's perfect for your weaning baby and the whole family. It also makes for a great dipping sauce so be sure to keep any leftovers!
Cook time: 30 minutes
Makes: 3 Adult portions
3 beef tomatoes
Two heaped tbsp of cream cheese
2 large handfuls of spinach
Small handful of fresh basil leaves
2 cloves of garlic
1/2 cup of pine nuts
Preheat your oven to 200°C.
Hollow out your peppers and place on a baking tray brushed with olive oil.
Bake in the oven for 10-15 minutes while you prepare the filling.
Place the spinach, tomatoes, cream cheese, garlic, basil and pine nuts in a blender and pulse until smooth.
Remove the peppers from the oven and fill with the spinach mixture.
Place the peppers back into the oven and bake for a further 10-15 minutes.