Cheese Pesto Peppers Bake

• Bell pepper(4)
• Steamed Rice(200 g)
• Pesto(4 tbsp)
• Mozzarella(150 g)
• Parmesan(40 g)
• Baby Spinach(120 g)
• Onion(1)
• Garlic(2 cloves)
• Tomato sauce(200 ml)
• Vegetable Broth(300 ml)
• Olive oil(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Fresh basil(10 g)optional

Method

1. 1

   Heat the oven to 200°C. Halve the {Bell pepper} lengthways and remove the seeds. Finely chop the {Onion} and {Garlic}.

   ~10 min

2. 2

   Cook the {White rice} in the {Vegetable Stock} until tender and the liquid is absorbed, about 15 minutes.

   ~15 min

3. 3

   Meanwhile, warm the {Olive oil} in a pan. Cook the {Onion} with the {Salt} and {Black pepper} for 4 minutes until softened, then stir in the {Garlic} for 1 minute. Add the {Baby Spinach} and cook until wilted.

   ~5 min

4. 4

   Mix the cooked {White rice} with the onion-spinach mixture, {Pesto}, half the {Mozzarella}, and half the {Parmesan}. Spoon the {Tomato sauce} into a baking dish, then nestle in the pepper halves and fill them generously with the rice mixture. Top with the remaining {Mozzarella} and {Parmesan}.

   ~5 min

5. 5

   Bake for 20 minutes until the {Bell pepper} are tender and the cheese is melted and golden in spots. Scatter over the {Fresh basil} before serving.

   ~20 min