Stuffed Red Peppers with Rice, Pesto and Roasted Tomatoes
Ingredients
Peppers
- 4 red peppers, halved and deseeded
- 1 tablespoon olive oil
- Big pinch sea salt
Rice filling
- 1 tablespoon olive oil
- 6 spring onions, chopped
- 4 garlic cloves, sliced
- 8 sun-dried tomatoes, chopped
- 2 teaspoons sweet smoked paprika
- 400 grams cooked rice
- 70 grams green olives, chopped
- 3 tablespoons capers
- Juice of 1/2 lemon
- 1 tablespoon balsamic glaze
- 1/2 teaspoon sea salt
- Black pepper to taste
- 6 tablespoons mixed seeds, toasted
- 3 tablespoons nutritional yeast flakes
Pesto
- 1 bunch basil
- 5 tablespoons toasted pine nuts
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- 3 tablespoons nutritional yeast
- 1/2 teaspoon sea salt
- 50 milliliters water
Roasted tomatoes
- 250 grams cherry tomatoes
- 1 tablespoon olive oil
Toppings
- Toasted pine nuts
- Fresh basil
- Fresh thyme
Preparation
Preheat the oven to 180°C (350°F).
Add the peppers to a large baking tray, drizzle with oil, and season with salt.
Add the cherry tomatoes to another large baking tray, drizzle with oil, and season then bake both for 30 minutes, remove from the oven, and set aside.
Toast the mixed seeds and pine nuts in a dry pan over medium heat until golden brown
In the meantime, in a large pan, fry the spring onions in olive oil until soft then add the garlic and fry for another minute.
Add the remaining rice filling ingredients and stir to combine then cook for 5 minutes and set aside.
Make the pesto by blitzing all the pesto ingredients in a food processor and set aside.
Spoon the rice filling into the baked peppers and bake for another 10 minutes.
Top with the pesto, roasted tomatoes, toasted pine nuts, and fresh herbs.
