Recipes
Spicy Stuffed Peppers
Makes 2 servings
Looking for a vegetarian dinner recipe? Try these hearty stuffed peppers!
Ingredients
- 2 red peppers - we suggest using the long, pointed Spanish peppers, but ordinary red bell peppers may be used
- 1-2 tablespoons oil
- 1/4 cup pine nuts
- 2 spring onions, chopped
- 1 clove garlic, finely diced
- 3/4 cup rice
- 1 large or 2 small chilies, diced
- 1 cup vegetable stock
- 3 oz cherry tomatoes, chopped
- Small bunch fresh coriander, chopped
- 6 oz Castello-Rosenborg® Blue Cheese, roughly chopped
- Salt and black pepper
- 1 ripe avocado pear and 4 tbsp. sour cream
Directions
1. Make filling by heating oil in a pan and saute onions, garlic and pine nuts for 5 minutes until nuts just start browning. Stir in rice and cook for a further 2-3 minutes stirring all the while.
2. Stir in the stock and chillies and cook over a low heat until rice is cooked through, stirring frequently. Meanwhile preheat oven to 350°F.
3. When rice is just cooked, stir in tomatoes, herbs and 4 oz of the cheese; season to taste.
4. Slice peppers in half lengthwise, keeping stalk intact if possible. Discard pips and any inner stalk. Fill each half with the rice and cheese mixture, place on a baking sheet and bake for 15-20 minutes.
5. Mix together the remaining cheese and sour cream and chill. Serve with sliced avocado, topped with the sour cream dressing.