Stuffed Roasted Red Peppers

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. 1

   Preheat oven to 400°F

2. 2

   Halve the red peppers, take out the seeds and fill with the garlic and sun-dried tomatoes.

3. 3

   Drizzle over the oil. Place on to a baking tray and roast in the oven for 20–25 minutes.

4. 4

   Meanwhile, cook the risotto rice as instructed on the pack. When cooked, stir in the cream cheese, red pesto and pine nuts.

5. 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. 6

   Pile the mixture into the pepper halves and place them back in the oven for 5 minutes or until heated through, and serve.