Waitrose and Partners
Stuffed peppers with rice

Stuffed peppers with rice

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

Ingredients

  • 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

Method

  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.

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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