Aromatic stuffed peppers

Method

1 Cook the rice in boiling salted water for 12-15 minutes or according to packet instructions. Drain. Preheat the oven to 200°C/180°C fan/Gas 6. 2 Cut the peppers in half lengthways, remove seeds and membrane and discard. Place cut-side up in a roasting tin.

3 Combine the rice, green pesto, mozzarella, olives and sun-blush tomatoes and season to taste. Spoon the mixture into the pepper halves and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

4 Remove from the oven, place on a serving platter and garnish with the pine nuts and basil leaves. Serve drizzled with olive oil and balsamic vinegar.

Wine suggestion

SAVE: Baglio Nero D'Avola 2007, Sicily, £5.49

SPLURGE: Nero D'Avola 2006, Sicily, £10.99