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Aromatic stuffed peppers
Ingredients
50g (2oz) basmati rice
2 red peppers
2 yellow peppers
4tbsp green pesto
200g (7oz) mozzarella, roughly chopped
50g (2oz) pitted black olives, chopped
50g (2oz) sun-blush tomatoes, drained
Toasted pine nuts and basil leaves, to garnish
Olive oil and balsamic vinegar, for drizzling
2 red peppers
2 yellow peppers
4tbsp green pesto
200g (7oz) mozzarella, roughly chopped
50g (2oz) pitted black olives, chopped
50g (2oz) sun-blush tomatoes, drained
Toasted pine nuts and basil leaves, to garnish
Olive oil and balsamic vinegar, for drizzling
A nutritious vegetarian main course
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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
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