Stuffed Roasted Red Peppers |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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A delicious partnership of smooth cream cheese, crunchy pine nuts, creamy risotto rice and sweet red peppers. Makes a simple appetizer for four or a filling main course for two. Ingredients:
2 large red peppers |
12 sun-dried tomatoes, roughly chopped |
4 garlic cloves, roughly chopped |
4 tablespoons olive oil |
3 1/2 ounces risotto rice |
3 1/2 ounces cream cheese, softened |
4 tablespoons red pesto sauce |
1 ounce pine nuts, toasted |
Directions:
1. Preheat oven to 400°F
2. Halve the red peppers, take out the seeds and fill with the garlic and sun-dried tomatoes.
3. Drizzle over the oil. Place on to a baking tray and roast in the oven for 20–25 minutes.
4. Meanwhile, cook the risotto rice as instructed on the pack. When cooked, stir in the cream cheese, red pesto and pine nuts.
5. Take the peppers out of the oven. Leave to cool slightly, then tip the garlic and sun-dried tomatoes from the pepper into the rice and stir.
6. Pile the mixture into the pepper halves and place them back in the oven for 5 minutes or until heated through, and serve.
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