Stuffed Red Peppers With Rice, Pesto and Tomatoes | Leisure

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Stuffed Red Peppers With Rice, Pesto And Roast Tomatoes

Stuffed Red Peppers With Rice, Pesto And Roast Tomatoes

Spicy and zingy, these stuffed peppers have a Mediterranean slant

Ingredients

Serves 1-2

FOR THE PEPPERS

4 red peppers sliced in half and seeds removed.
1 tbsp olive oil
Big pinch sea salt

For the rice

1 tbsp olive oil
6 spring onions; chopped
4 cloves of garlic; sliced
8 sundried tomatoes; chopped
2 tsp sweet smoked paprika
400g cooked rice of choice
70g green olives; chopped
3 tbsp capers
Juice ½ lemon
1 tbsp balsamic glaze
½ tsp sea salt
Twist black pepper
6 tbsp mixed seeds toasted
3 tbsp nutritional yeast flakes

FOR THE PESTO

1 bunch basil
5 tbsp toasted pine nuts
1 clove of garlic
3tbsp extra virgin olive oil
Juice ½ lemon
3 tbsp nutritional yeast
½ tsp sea salt
50ml water

FOR THE ROAST TOMATOES

250g cherry tomatoes
1 tbsp olive oil

TOPPINGS

Pine nuts toasted
Fresh basil and thyme

Method

Preheat your oven to 180°C.
Add the peppers to a large baking tray and drizzle with oil and season.
In another pan, add the cherry tomatoes to a large baking tray and drizzle with oil and season. Bake both for 30 minutes then remove from the oven. Set aside.
In the meantime, in a large pan, fry the spring onion in olive oil until soft then add the garlic. Fry for a further minute or so. Now add all the remaining ingredients and stir to combine. Cook for 5 minutes. Set aside.Now make the pesto by blitzing all the ingredients in a food processor. Set aside.
Finally, spoon the rice filling into the baked peppers and bake for another 10 minutes. Top with pesto, roast tomatoes, pine nuts and herbs.

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