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Red peppers stuffed with rice, pesto & roast tomatoes by @rebelrecipes πŸ”₯ So good and absolutely bursting with flavour! Recipe below:
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Stuffed red peppers with rice, pesto & roast tomatoes
For the peppers
4 red peppers sliced in half and seeds removed.
1 tbsp olive oil
Big pinch sea salt
For the rice
1 tbsp Olive oil
6 Spring onions chopped
4 cloves garlic sliced
8 sundried tomatoes chopped up
2 tsp sweet smoked paprika
400g cooked rice of choice
70g green olives chopped
3 tbsp capers
Juice 1/2 lemon
1 tbsp balsamic glaze
1/2 tsp sea Salt
Twist black Pepper
6 tbsp mixed seeds toasted
3 tbsp Nutitrional yeast flakes
For the Pesto
1 bunch Basil
5 tbsp toasted pine nuts
1 cloves garlic
3tbsp extra virgin olive oil
Juice 1/2 lemon
3 tbsp nutritional yeast
1/2 tsp sea Salt
50ml water
For the Roast tomatoes
250g Cherry tomatoes
1 tbsp olive oil
Toppings
Pine nuts toasted
Fresh Basil & 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 he pesto by blitzing all the ingredients in a food processor. Set aside.
Finally spoon the rice filling into the baked peppers and bake for another 10 minutes. Top with pesto, roast tomatoes, pine nuts and herbs