Stuffed Red Peppers

A quick and easy take on the traditional Greek recipe
Cooking Time: n/a Makes: 6

Ingredients

• 300g cooked long Riviana long grain white rice
• 1/2 tsp Always Fresh Minced Garlic
• 2 tsp Always Fresh Spanish Pure Olive Oil
• 40g pine nuts, toasted
• 60g pecorino, grated
• 6 Always Fresh Sun Dried Tomatoes, chopped
• 12 small spring onions, trimmed, peeled and halved
• 6 Always Fresh Fire Roasted Peeled Whole Peppers
• 6 small rosemary sprigs

Method

Combine the cooked rice, garlic, olive oil, pine nuts, cheese, dried tomatoes, spring onions and half the rosemary.

Spoon equal amounts into each pepper shell. Place in a baking dish and bake at 180°C for 10 minutes, or until warmed through.

Remove from oven and serve warm or at room temperature, topped with remaining rosemary.

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