Walnut and Goat's Cheese Stuffed Peppers Provençale
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Ingredients
- 4 large red peppers
- 250 g cooked long-grain rice
- 150 g soft goat's cheese
- 60 g walnuts, roughly chopped
- 150 g cherry tomatoes, halved
- 1 onion, finely diced
- 2 garlic cloves
- 10 g fresh basil leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 434 kcal
- Protein
- 13.8 g
- Carbohydrate
- 35.3 g
- of which sugars
- 12.7 g
- Fat
- 25.9 g
- of which saturates
- 7.6 g
- Fibre
- 6.5 g
- Salt
- 0.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5).
- 2
Slice the tops off the red peppers and scoop out the seeds.
- 3
Heat the olive oil in a pan and cook the onion and garlic for 5 minutes until soft, then stir in the cooked rice, cherry tomatoes, half the walnuts and the basil leaves, and season well.
- 4
Spoon the rice mixture into the peppers, packing it down, and top each with pieces of the goat's cheese and the remaining walnuts.
- 5
Stand the peppers upright in a baking dish, replace the lids loosely and bake for 35-40 minutes until the peppers are tender.
- 6
Serve warm.
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