Stuffed Peppers with Moringa Pesto
This simple dish makes an easy and nutritious weeknight supper but also looks impressive enough to serve to guests. We use this as a base recipe and stir in wilted greens, chickpeas, dried fruit and nuts to the pesto rice to make it extra special.
Ingredients:¼ cup Aduna Moringa Pesto
2 red peppers
1/3 cup basmati rice
handful of fresh basil, chopped
juice of 1 lemon
Preheat the oven to 180C.
Cook the rice as per packet instructions, or until the water is fully absorbed and the rice is fluffy. Stir in the lemon, pesto, fresh basil and a 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 20-30 minutes.
Remove from the oven, fill with the pesto rice then return to the oven for a further 10 minutes.
Recipe by Naturally Sassy