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Rinse the bell peppers and cut them in half. Remove all the seeds but leave the stems. Drizzle some olive oil on both sides and season them with some pepper and salt.
Toast the pine nuts in a dry frying pan.
Cube the feta and quarter all the cherry tomatoes. Mix the two with the red pesto; if needed, season everything some more with salt and pepper.
Generously divide the filling over the halved bell peppers and sprinkle them with roasted pine nuts.
Pre-heat the barbecue while making sure the grate is not positioned too low, then place the vegetables on it.
Grill the bell peppers until they are nicely cooked, in approximately 10 to 15 minutes, depending on how hot the grill is. Serve immediately with some fresh basil – enjoy!