Rice-stuffed pepper
Ingredients
- Β½ red pepper, stalk intact, seeds removed
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
- 55g/2oz cooked basmati rice
- 25g/1oz blue cheese
- 1 spring onion, finely sliced
- 1 tbsp double cream
- Β½ tsp chopped fresh sage
- Β½ tsp chopped fresh parsley
Method
Preheat the oven to 220C/425F/Gas 7.
Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper.
In a bowl mix together the remaining ingredients and use to stuff the pepper.
Return the pepper to the oven and cook for a further ten minutes and serve.
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