Publications
Prep Time: 30
Servings: 4
Cooking Time: 25
Ingredients
- 20.00ml - sultanas
- 60.00ml - pesto
- 3.00 - spring onions, chopped
- 4.00ml - salt and freshly ground black pepper, to taste
- 200.00g - cooked rice
- 80.00g - Cheddar cheese, cubed
- 6.00 - anchovy fillets, chopped
- 4.00 - red peppers
- 75.00ml - freshly grated Parmesan cheese
Method
Vegetables
Oven temperature: 200°C
1. Mix the rice, anchovies, cheese, sultanas, pesto and spring onions and season with salt and freshly ground black pepper.
2. Cut off the tops of the peppers to form a lid. Remove the seeds and membranes. Drizzle olive oil over the insides of the peppers and lids, place the lids on top of the hollows and bake for about 10 minutes without the filling in a preheated oven.
3. Scoop the rice filling into the peppers and return to the oven, without the lids, for about 15 minutes. Place the lids on top and serve hot or cold.
1. Mix the rice, anchovies, cheese, sultanas, pesto and spring onions and season with salt and freshly ground black pepper.
2. Cut off the tops of the peppers to form a lid. Remove the seeds and membranes. Drizzle olive oil over the insides of the peppers and lids, place the lids on top of the hollows and bake for about 10 minutes without the filling in a preheated oven.
3. Scoop the rice filling into the peppers and return to the oven, without the lids, for about 15 minutes. Place the lids on top and serve hot or cold.
