Stuffed peppers with rice

Name: Stuffed peppers with rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Love Life Red Camargue & Wild Rice; 4 large red Romano peppers; 1 tbsp olive oil; 145 g tub green pesto with basil; 4 salad onions, roughly chopped; 50 g dried cranberries, roughly chopped; 25 g pack Cooks' Ingredients Flat Leaf Parsley, roughly chopped; 75 g Essential Greek Feta, crumbled

Sweet Romano peppers filled with herby pesto, salad onions and cranberries, and sprinkled with tangy feta cheese.

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Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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250g Love Life Red Camargue & Wild Rice
4 large red Romano peppers
1 tbsp olive oil
145g tub green pesto with basil
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

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.
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.
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.