Stuffed Roasted Red Peppers Recipe #345554
A delicious partnership of smooth cream cheese, crunchy pine nuts, creamy risotto rice and sweet red peppers. Makes a simple appetizer for four or a filling main course for two.
by English_Rose
35 min | 5 min prep
SERVES 2
- 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
- Preheat oven to 400°F
- Halve the red peppers, take out the seeds and fill with the garlic and sun-dried tomatoes.
- Drizzle over the oil. Place on to a baking tray and roast in the oven for 20–25 minutes.
- Meanwhile, cook the risotto rice as instructed on the pack. When cooked, stir in the cream cheese, red pesto and pine nuts.
- 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.
- Pile the mixture into the pepper halves and place them back in the oven for 5 minutes or until heated through, and serve.
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5 stars