Make these moreish rice-stuffed peppers topped with grilled halloumi cheese for an easy lunch or dinner option.
Main INGREDIENTS
- Rice & Grains
Ingredients
Method
Ingredients
- 250g store-bought pilau rice, warmed
- 10g parsley, chopped
- 50g pine nuts, toasted
- 5g thyme, picked
- 80g sundried tomato pesto
- 2 chillies, finely chopped
- 50ml olive oil
- 5g smoked paprika
- Salt and pepper, to taste
- 3 red or orange peppers, halved lengthways and seeded
- 200g – 300g halloumi cheese, sliced
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Method
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1Preheat the oven to 200°C/180°C fan-assisted/gas mark 6.
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2Place the pilau rice in a bowl with the parsley, pine nuts, thyme, pesto, chillies, 25ml olive oil, paprika, salt and pepper. Stir to combine well.
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3Arrange the peppers in the Le Creuset 26cm Signature Deep Round Skillet and drizzle with the remaining olive oil, sprinkle with salt and pepper and stuff with the rice.
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4Bake in the oven for 30 minutes or until the peppers are cooked through. Adjust the oven to grill setting. Remove the peppers and top with slices of halloumi cheese before placing under the grill for 6-8 minutes, or until the halloumi is golden brown. Serve immediately.
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