Italian Stuffed Peppers

Tender bell pepper halves filled with a creamy Arborio rice, spinach and pesto stuffing, then baked with cherry tomatoes and fresh mozzarella until golden. A comforting vegetarian dinner ready in about 45 minutes.

Prep Time 15

Cook Time 30

Total Time 45

Choose Serving Size 3 servings

Ingredients

3 red bell peppers cleaned of seeds and cut in half lengthwise

Rice filing:

2 tablespoons olive oil
½ cup Arborio rice
½ white onion chopped
2 cloves garlic chopped
1 cup fresh baby spinach
½ teaspoon salt
½ teaspoon pepper
½ cup pesto
½ teaspoon lemon peel grated

For the topping:

1 cup cherry tomatoes cut in half
1 cup fresh mozzarella
10 fresh basil leaves chopped
¼ cup pine nuts

Instructions

In a large pan over medium heat, add the oil. When the oil is hot, add the rice and saute for 30 seconds, then add the onion and garlic and saute together with the rice for 1-2 minutes. Add 1 cup of hot water, salt and pepper and continue to cook, stirring from time to time.
When the rice is al dente, turn off the heat.
Add the fresh spinach, mix and cover the pan with a lid. Let the spinach soften in the steam for about five minutes.
Remove the lid and add the pesto and grated lemon peel. Stir well.
Heat the oven to 200C (390F).
Fill the pepper halves with the rice mixture, top each pepper with a layer of cherry tomatoes, mozzarella and basil, and place on an oven tray. Bake in the oven.
Cook for 20-30 minutes or until the cheese is lightly browned. Sprinkle the peppers with pine nuts and fresh basil.

Notes