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    Home Inspiration Recipes Stuffed red peppers with rice

    Food

    Stuffed red peppers with rice

    BY REBELRECIPES

    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.

    Stuffed Red Peppers With Rice, Pesto And Roast Tomatoes

    Stuffed Red Peppers With Rice, Pesto And Roast Tomatoes

    Spicy and zingy, these stuffed peppers have a Mediterranean slant

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    Ingredients

    Serves 1-2

    FOR THE PEPPERS

    • 4 red peppers sliced in half and seeds removed.
    • 1 tbsp olive oil
    • Big pinch sea salt

    For the rice

    • 1 tbsp olive oil
    • 6 spring onions; chopped
    • 4 cloves of garlic; sliced
    • 8 sundried tomatoes; chopped
    • 2 tsp sweet smoked paprika
    • 400g cooked rice of choice
    • 70g green olives; chopped
    • 3 tbsp capers
    • Juice ½ lemon
    • 1 tbsp balsamic glaze
    • ½ tsp sea salt
    • Twist black pepper
    • 6 tbsp mixed seeds toasted
    • 3 tbsp nutritional yeast flakes

    FOR THE PESTO

    • 1 bunch basil
    • 5 tbsp toasted pine nuts
    • 1 clove of garlic
    • 3tbsp extra virgin olive oil
    • Juice ½ lemon
    • 3 tbsp nutritional yeast
    • ½ tsp sea salt
    • 50ml water

    FOR THE ROAST TOMATOES

    • 250g cherry tomatoes
    • 1 tbsp olive oil

    TOPPINGS

    • Pine nuts toasted
    • Fresh basil and thyme

    Method

    1. Preheat your oven to 180°C.
    2. Add the peppers to a large baking tray and drizzle with oil and season.
    3. 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.
    4. 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.
    5. 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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