Hey guys, and welcome back to Recipe A Day May! We’re nearly done with this series and honestly, I’m exhausted so my last few meals might be lacking a little in creativity. Today, I screwed up. I made stuffed peppers. Sounds good, right? Only, I decided to use green pesto and red rice. Red rice was my mistake. I love the stuff, but red rice with basil pesto and 25 minutes in the oven turned into the least appetising colour you’ve ever seen. So, I’m sorry this one looks so ugly. Really. But I promise it tastes a lot better than it looks (that really isn’t hard, I know).
Why red rice? For those of you who aren’t familiar with it, red rice has a slightly nutty texture to it. It’s a bit more firm than regular brown rice, which I think tastes especially good when it’s been baked in the oven for a while. The crisp texture combined with the crunch of the seeds on top definitely makes the dish taste more interesting. But it’s a shame about the colour.
Note to self: if you make this again please, please, please use a red pesto.
This recipe is gluten free, dairy free and vegan. This dish does contain nuts and soy because I used jar pesto rather than homemade today (I told you I’m getting lazy…) but these ingredients could easily be avoided with a different pesto.
- Half an onion, diced
- 3 peppers, colours of choice, chopped in half lengthways
- 2 small carrots, chopped
- 5 cherry tomatoes, halved
- 1 clove of garlic, chopped
- Approx 3 tbsp pesto
- 1 cup of red rice
- Salt and pepper to taste
- Pinch of chilli flakes
- 30g mixed seeds
- Preheat the oven to 190°c and place the peppers on a baking tray, leave to one side
- In a small saucepan cook the rice with two cups of boiling water, should take around 20 minutes.
- In a frying pan, lightly sauté the onion, garlic and carrots for 5-7 minutes. Season with salt and pepper.
- When the rice is cooked and drained, stir in the sautéed vegetables, tomatoes and pesto.
- Spoon the mixture into the peppers. Leave any remaining mixture to one side.
- Place stuffed peppers on the top shelf of the oven for 20 minutes, then sprinkle the seeds on top and put back in the oven for a further 5 minutes.
- At this point, reheat any remaining rice mixture on a low to medium heat. When ready it will be a good base for the peppers and stop them sliding around on the plate.
- When peppers are cooked, remove from oven, sprinkle with chilli flakes then serve over bed of remaining rice mixture.
Do you like the sound of these, despite the colour?
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