Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 4.92 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 large onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 50grams black olives, pitted and sliced
- 50grams sundried tomatoes
- 4tablespoons pesto
- 4 red capsicums, deseeded and halved
- 250grams long grain rice, ready cooked
- 100grams goats cheese, soft
Nutrition per serving
2160kJ / 515Cal
2160 Kilojoules or 515 Calories
25% of daily energy intake*
Protein
14.2grams
Fat
22.9grams
Carbs
64.5grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pesto, sundried tomatoes and olives pack these rice-stuffed roasted capsicums with flavour.
Method
Step 1 of 3
Pre-heat the oven to 180°C, brush the capsicum halves with oil and roast for 15 minutes. Heat the rest of the oil in a large pan on medium heat and cook the onion for 5 minutes, tip in garlic, olives and sundried tomatoes and cook for 2 minutes.
Step 2 of 3
Add the rice and cook, stirring, for 2 minutes. Stir in the pesto and mix well to coat. Spoon the rice mix into the capsicum halves.
Step 3 of 3
Top with goats cheese and bake for 15 minutes.
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