Roasted bell peppers with rice and pesto filling
1 dl of rice (for example, a mixture of white and wild rice)
half an onion
1 clove of garlic
100 g of mushrooms
3 tablespoons Gourmet Club sun-dried tomato and almond pesto
1 teaspoon thyme leaves
3 bell peppers
40 g Parmesan cheese
fresh thyme for decoration
First boil the rice in salted water according to the instructions on the package. Allow to cool slightly.
Prepare the filling: chop the onion, garlic, slice the mushrooms. Heat 2 tablespoons olive oil in a pan. Put the onion on the pan and fry over low heat for 5 minutes. Now add the garlic and mushrooms, fry for another 5 minutes. Add boiled rice, sun-dried tomato pesto, thyme leaves, salt and black pepper. Mix well.
Cut the bell peppers, remove the seeds. Place the bell peppers on a baking sheet or plate covered with parchment paper.
Put rice-pesto filling in bell peppers halves. Sprinkle with parmesan. Roast in the oven for 200ºC for 20 minutes until the peppers are soft. Sprinkle with thyme for garnish.