Stuffed Peppers On Pesto Rice

​Stuffed Peppers on Pesto Rice is a dish that brings together the comforting warmth of home cooking with the vibrant flavors of the Mediterranean. Imagine sweet bell peppers, their skins slightly blistered from roasting, filled to the brim with aromatic pesto-infused rice. The rice, cooked to perfection, absorbs the rich, herby essence of basil pesto, creating a harmonious blend that’s both hearty and refreshing.​katesbestrecipes.com

As the peppers bake, the edges caramelize, adding a subtle sweetness that complements the savory filling. A sprinkle of grated Parmesan on top melts into a golden crust, offering a delightful contrast in texture. Each bite delivers a medley of flavors: the earthiness of the rice, the zest of the pesto, and the mellow sweetness of the roasted pepper.​

This dish is not only a feast for the taste buds but also a visual delight. The vibrant reds, yellows, and greens of the peppers make for a colorful presentation that’s sure to impress at any dinner table. Whether served as a main course or a side dish, Stuffed Peppers on Pesto Rice is a versatile recipe that embodies the essence of wholesome, flavorful cooking.

Ingredients

2 sweet pointed red peppers, halved and deseeded
oil for brushing
salt and freshly ground black pepper
275g/10oz cooked white rice
3 Tbs. green pesto sauce
1 Tbs. fresh shredded basil leaves
good drizzle of basil oil
good squeeze of lemon juice
For the filling:
2 x 200g cans tuna in olive oil
12 anchovy stuffed green olives, halved
6 spring onions
4 tomatoes, skinned, deseeded and dice
4 Tbs. olive oil
1 Tbs. white wine vinegar
1 tsp. Dijon mustard

Instructions

1) Heat an oiled griddle until smoking. Brush peppers with oil, season and cook on griddle until charred and just beginning to soften.

2) While peppers are cooking, make the filling. Drain tuna, break into chunks and place in a bowl with olives, onions and tomatoes. Mix olive oil, vinegar and mustard together, then season and pour over.

3) Mix rice with pesto and basil leaves, drizzle basil oil and lemon juice over and season.

4) To serve, heap rice on to plates, pack peppers with tuna mix and perch on top.

Roasted bell peppers stuffed with pesto and tomato