Total Time
1hr
Prep 20 mins
Cook 40 mins

I like to use red, orange and yellow – sweet peppers for colour. Great as a side dish to chicken, turkey, lamb or pork, or as a meatless main dish. I blanche my peppers for 5 min.in boiling water as I prefer the peppers to be softer. This recipe from Foodland does not call for this.

Ingredients Nutrition

Directions

  1. In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside.
  2. Cut peppers in half through stems (retain stems); seed and core.
  3. Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish.
  4. Cover with foil; bake in 350°F (180°C) oven for 35 minutes.
  5. Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.
Most Helpful

4 5

Mmm. These were tasty! I was surprised at how easy they were to put together! I did not blanche mine prior to stuffing and the peppers were soft enough for our taste. I used 4 LARGE red peppers. Next time I think I am going to try stuffing tomatoes! The pesto flavour was unique, but I think it needed extra garlic added to the rice to give it a kick. I will make this often!! Its a great way to use leftover rice and leftover pesto sauce.