Stuffed Red Peppers with Rice and Pesto
Ingredients
Peppers
- 4 red peppers, halved and deseeded
- 1 tablespoon olive oil
- Pinch of sea salt
Rice mixture
- 1 tablespoon olive oil
- 6 spring onions, chopped
- 4 cloves garlic, sliced
- 8 sundried 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
- Twist of black pepper
- 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
Roast tomatoes
- 250 grams cherry tomatoes
- 1 tablespoon olive oil
Toppings
- Toasted pine nuts
- Fresh basil
- Fresh thyme
Preparation
Preheat your oven to 180°C
Add the peppers to a large baking tray, drizzle with oil, and season
Add the cherry tomatoes to another baking tray, drizzle with oil, and season, then bake both for 30 minutes and remove from the oven, set aside
In a large pan, fry the spring onions in olive oil until soft, then add the garlic and fry for another minute
Add all the remaining rice mixture ingredients and stir to combine, cook for 5 minutes, then 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 pesto, roast tomatoes, pine nuts, and herbs
