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Stuffed Peppers with Roasted Pepper Pesto & Feta

Stuffed Peppers with Roasted Pepper Pesto & Feta
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

6

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

How to make the recipe

Step 1

Preheat oven to 200°C/180°C 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