These courgette, basil and rice-stuffed peppers peppers make for a lovely veggie treat. Ideal with some garlic bread.
Ingredients
- 1 each orange and yellow peppers
- 1 large courgette
- 500g tub New Covent Garden Co. Slow Roasted Tomato & Herb Risotto
- A good handful fresh basil leaves
- 40g vegetarian Parmesan
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Halve and deseed 1 each orange and yellow peppers, drizzle with a little olive oil, season and roast for 15 minutes.
- 2. Meanwhile, heat a little olive oil in a large frying pan over a medium heat. Add 1 large courgette, diced, and fry for 5 minutes, until softened and lightly charred.
- 3. Add a 500g tub New Covent Garden Co. Slow Roasted Tomato & Herb Risotto, heat through and stir in a good handful fresh basil leaves, torn. 4. Spoon into the peppers and sprinkle with 40g vegetarian Parmesan, freshly grated. Roast for 10 minutes, until piping hot. Serve with hot garlic bread, if you like.