Stuffed sweet peppers


Preparation 13 minutes
  • Cut the top of 6 snack peppers and remove the insides so they
    can be stuffed
  • Boil the basmati rice until done. Rinse under cool water and place into
    3 seperate bowls
  • Puree the roasted peppers and add it to the first bowl
  • In the second bowl, add the pesto
  • In the third bowl, add small dices of the snack cucumber and the last 2 snack peppers
  • In each bowl, the ingredients should be seasoned and mixed with the rice
  • Fill each snack pepper with the flavoured rice, trying to offset the colours to get the full effect
  • Can be served both chilled and oven roasted