Lunch/Dinner Stuffed Roasted Red & Yellow Peppers
Serves : 4 as an accompaniment or 2 as a main meal
Ingredients
- 1 red pepper, halved lengthways and seeds removed
- 1 yellow pepper, halved lengthways and seeds removed
- 150g cooked brown basmati rice
- 1 heaped tbsp pesto
- 60g cherry tomatoes, quartered
- 3 sprigs basil, leaves picked and finely chopped
- Sea salt and freshly ground black pepper
- 350ml vegetable stock
Method
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Preheat the oven to 200°C/fan 180°C/gas 6.
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Put the pepper halves, cut side up into a shallow sided ovenproof dish.
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Mix the cooked brown basmati rice with the pesto, cherry tomatoes and chopped basil then season really well with salt and black pepper.
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Spoon the mixture into the pepper halves, packing it in quite well. Pour the vegetable stock into the bottom of the dish then cover the whole thing with foil.
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Put into the oven and roast for 25 minutes. Remove the foil, then return to the oven for another 10 minutes until the peppers are tender.
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Serve hot, warm or room temperature.
