Stuffed Roasted Red Peppers

1. 1

   Preheat oven to 400F

2. 2

   Halve the red peppers, take out the seeds and fill with the garlic and sun-dried tomatoes.

3. 3

   Drizzle over the oil.

4. 4

   Place on to a baking tray and roast in the oven for 2025 minutes.

5. 5

   Meanwhile, cook the risotto rice as instructed on the pack.

6. 6

   When cooked, stir in the cream cheese, red pesto and pine nuts.

7. 7

   Take the peppers out of the oven.

8. 8

   Leave to cool slightly, then tip the garlic and sun-dried tomatoes from the pepper into the rice and stir.

9. 9

   Pile the mixture into the pepper halves and place them back in the oven for 5 minutes or until heated through, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.