This stuffed peppers with moringa pesto recipe is super-simple and very easy to adapt. Add even more goodness to the dish by stirring in wilted greens, dried fruit and nuts or chickpeas to the rice base. Perfect for an evening alone or when entertaining guests.
Ingredients (serves 2)
1/3 cup basmati rice
Juice of 1 lemon
Handful of fresh basil, chopped
¼ cup Aduna Moringa Pesto
2 red peppers
Olive oil
Method
Preheat the oven to 180ºC/gas mark 4.
Cook the rice as per the instructions on the pack, or until the water is fully absorbed and the rice is fluffy. Stir in the lemon juice, fresh basil and pesto with a big glug of olive oil and stir well.
Set aside.
While the rice is cooking, slice the tops of the peppers and remove the seedy cores.
Place on a baking tray, drizzle with a little olive oil then roast for 20 to 30 minutes.
Remove the peppers from the oven, fill with the pesto rice then return to the oven for a further 10 minutes.
Recipe courtesy of aduna.com
