Stuffed Peppers with Roasted Pepper Pesto & Feta

Name: Stuffed Peppers with Roasted Pepper Pesto & Feta
Prep time: THMS
Cook time: THMS
Ingredients: 6 mixed red, orange, yellow peppers, halved lengthways; 2 tbsp. olive oil; 1 onion, finely chopped; Salt & black pepper to taste; 2 cloves garlic, diced; 250g cooked basmati rice; 4 tomatoes, finely chopped; 1 jar Sacla' Roasted Pepper & Almond Pesto; Handful fine breadcrumbs; 50g pine nuts, lightly toasted; 150g Feta, crumbled; Handful flat leaf parsley, finely chopped; Wild rocket leaves dressed with balsamic vinegar

A riot of colour of flavour, this recipe brings you summer on a plate. A jar of Sacla' Roasted Pepper Pesto intensifies the sweet sunshine flavours of the peppers. Just add a handful of balsamic drizzled rocket to serve and you're done!

Cook Time

40 mins

Serves

Ingredients

6 mixed red, orange, yellow peppers, halved lengthways
2 tbsp. olive oil
1 onion, finely chopped
Salt & black pepper to taste
2 cloves garlic, diced
250g cooked basmati rice
4 tomatoes, finely chopped
1 jar Sacla' Roasted Pepper & Almond Pesto
Handful fine breadcrumbs
50g pine nuts, lightly toasted
150g Feta, crumbled
Handful flat leaf parsley, finely chopped
Wild rocket leaves dressed with balsamic vinegar

Recipe products

How to make the recipe

Step 1

Preheat oven to 200C/180C fan. Rub peppers with half of the oil and sit them on a baking sheet in a roasting tin. Cook in oven for approx. 15 mins to soften

Step 2

Heat the remaining oil in a large frying pan and add the onion. Season and cook for 2 mins. Add the garlic and cook for 1 min. more

Step 3

In the pan, stir the rice, tomatoes and Sacla' Roasted Pepper Pesto and season well. Cook for a few mins. Then, add the breadcrumbs, pine nuts, half of the Feta and the parsley

Step 4

Stir until well combined before dividing between, and filling, the pepper halves. Top with the remaining Feta.

Step 5

Return the peppers to the oven for approx. 15 mins. more until tender and beginning to char. Transfer to a serving dish and serve with rocket leaves drizzled with balsamic vinegar