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Ingredients
  • 6 red bell or pointed peppers, (1.6 lbs/750g (around 6 peppers)
  • 1 yellow onion
  • 5 sun dried tomatoes, jarred
  • 4 garlic cloves, peeled and whole
  • 1 squeeze lemon juice (around ½ tbsp)
  • 2.5 cups vegetable stock, (600ml)
  • salt and pepper, to season
  • 1 tbsp olive oil
  • 1 to 2 tbsp homemade pesto
  • creme fraiche, for topping
Steps
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