Rice and risotto dishes that taste as great as they make you feel.
Stuffed red peppers with 3 grains
What you need
- [ ] 200g Riso Gallo 3 grains blend
- [ ] 4 red peppers
- [ ] l large chopped courgette
- [ ] 1 small finely chopped onion
- [ ] 1 aubergine
- [ ] 4 chopped garlic cloves
- [ ] olive oil
- [ ] salt and pepper
- [ ] chopped fresh herbs
- [ ] 175ml dry white wine
- [ ] 1 litre vegetable stock
- [ ] 4 tablespoons red pesto sauce
How to prepare:
Preheat the oven to 200C. Heat the oil in a pan and saute the courgette and onion until soft.
Add garlic, and remove from the heat. Halve the red peppers, take out the seeds. Drizzle the oil over. Place on a baking tray and roast in the oven for 20-25 minutes.
Cook the 3 grains as instructed on the pack using the dray white wine and stock. When cooked, stir in the sauteed vegetables and red pesto. Salt and pepper to taste.
Take the peppers out of the oven, leave to cook slightly. Fill with the rice stuffing, and place them back in the oven for 5 minutes and serve.