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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.
Cook’s tip
Other varieties of pesto would also be great in the filling.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,079kJ/ 497kcals
Fat
24g
Saturated Fat
6g
Carbohydrates
57g
Sugars
10g
Fibre
5.4g
Protein
11g
Salt
0.9g
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