STUFFED RED PEPPERS WITH RICE, PESTO AND ROAST TOMATOES


BY REBELRECIPES

Spicy and zingy, these stuffed peppers from @rebelrecipes have a Mediterranean slant with olives, capers, lemon, pesto, plenty of herbs and tomatoes two ways – sundried and roasted.

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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