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Ingredients
- 4 Red Bell Peppers sliced in half and seeds removed
- 1 tbsp Olive Oil
- Sea Salt to taste
Rice Stuffing
- 1 tbsp Olive Oil
- 6 Sping Onions chopped
- 4 cloves Garlic sliced
- 8 Sundried Tomatoes chopped
- 2 tsp Sweet Smoked Paprika
- 400 g Cooked Rice of Choice
- 70 g Green Olives chopped
- 3 tbsp Capers
- Juice of 1/2 a Lemon
- 1 tbsp Balsamic Glaze
- 1/2 tsp Sea Salt
- Black Pepper to taste
- 6 tbsp Mixed Seeds toasted
- 3 tbsp Nutritional Yeast Flakes
Pesto
- 1 bunch Basil
- 5 tbsp Toasted Pine Nuts
- 1 cloves Garlic
- 3 tbsp Extra Virgin Olive Oil
- Juice of 1/2 a Lemon
- 3 tbsp Nutritional Yeast
- 1/2 tsp Sea Salt
- 50 ml Water
Tomatoes
- 250 g Cherry Tomatoes
- 1 tbsp Olive Oil
Toppings
- Pine Nuts toasted
- Fresh Basil
- Fresh Thyme
Instructions
- Pre heat your oven to 180c.
- Add the peppers to a large baking tray and drizzle with oil and season.
- In another pan, add Add the cherry tomatoes to a large baking tray and drizzle with oil and season. Bake both for 30 minutes then remove from the oven. Set aside.
- In the mean time in a large pan, fry the spring onion in olive oil until soft then add the garlic. Fry for a further minute or do. Now add all the remaining ingredients and strr to combine. Cook for 5 minutes. Set aside.
- Now make the pesto by blitzing all the ingredients in a food processor. Set aside.