Stuffed Red Peppers with Rice and Pesto
Ingredients
Peppers
- 4 red peppers
- 1 tbsp olive oil
- Big pinch sea salt
Rice mixture
- 1 tbsp olive oil
- 6 spring onions
- 4 cloves garlic
- 8 sundried tomatoes
- 2 tsp sweet smoked paprika
- 400g cooked rice
- 70g green olives
- 3 tbsp capers
- Juice of 1/2 lemon
- 1 tbsp balsamic glaze
- 1/2 tsp sea salt
- Twist of black pepper
- 6 tbsp mixed seeds
- 3 tbsp nutritional yeast flakes
Pesto
- 1 bunch basil
- 5 tbsp toasted pine nuts
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- 3 tbsp nutritional yeast
- 1/2 tsp sea salt
- 50ml water
Roast tomatoes
- 250g cherry tomatoes
- 1 tbsp 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 with salt.
Add the cherry tomatoes to another large baking tray, drizzle with oil, and season. Bake both for 30 minutes, then remove from the oven and 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, stir to combine, and cook for 5 minutes. Set aside.
Make the pesto by blitzing all the pesto ingredients in a food processor. Set aside.
Spoon the rice filling into the baked peppers and bake for another 10 minutes. Top with pesto, roast tomatoes, toasted pine nuts, and fresh herbs.
