Roasted Red Peppers with Rice and Philadelphia

recipe

Roasted Red Peppers with Rice and Philadelphia

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A delicious partnership of smooth Philadelphia, crunchy pine nuts, creamy risotto rice and sweet red peppers. Makes a simple starter for four or a filling main course for two

Ingredients

2 large red peppers
10–12 sun-dried tomatoes, roughly chopped
2–4 cloves garlic, roughly chopped
2–4 tbsp olive oil
100g risotto rice
100g Regular Philadelphia, softened
4 tbsp red pesto
25g pine nuts, toasted

Serves: 2 Preparation: 5 Cook Time: 30 Total Time: 35min

Directions

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Preheat oven to //gas mark
Halve the red peppers, take out the seeds and fill with the garlic and sun-dried tomatoes. Drizzle over the oil. Place on to a baking tray and roast in the oven for &# minutes.
Meanwhile, cook the risotto rice as instructed on the pack. When cooked, stir in the Philadelphia, red pesto and pine nuts.
Take the peppers out of the oven. Leave to cool slightly, then tip the garlic and sun-dried tomatoes from the pepper into the rice and stir. Pile the mixture into the pepper halves and place them back in the oven for minutes or until heated through, and serve.