STUFFED RED PEPPERS WITH RICE, PESTO AND ROAST TOMATOES
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.
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.
Serves 1-2
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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