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Red rice stuffed peppers
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250g Love Life Red Camargue & Wild Rice
4 large Waitrose Red Romano Peppers
1 tbsp olive oil
145g tub fresh green basil pesto
4 salad onions, roughly chopped
50g dried cranberries, roughly chopped
½ x 25g pack Cooks’ Ingredients Flat Leaf Parsley, roughly chopped
75g essential Greek Feta, crumbled
1. Preheat the oven to 180°C, gas mark 4. Tip the rice into a large saucepan and cover with three times the amount of cold water. Bring to the boil, then reduce to a simmer for 25-30 minutes, or until tender. Drain.
2. Meanwhile, halve the peppers lengthways and remove the seeds. Brush all over with oil and arrange cut-side up in a roasting tray. Roast for 20 minutes.
3. Toss the drained rice with the pesto, salad onions, cranberries and parsley. Pile into the peppers and scatter over the feta. Return to the oven for 5-10 minutes until just golden before serving.
Other varieties of pesto would also be great in the filling.
Typical values per serving:
This recipe was first published in Tue Jul 02 14:01:14 BST 2019.