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Posted in Recipes, on 15 April 2020, by , 0 Comments

50g wholegrain long-grain rice
1 red & 1 yellow pepper
3 tbsp extra virgin olive oil
1 small onion, thinly sliced
1 courgette, diced
75g cherry tomatoes, halved
2 garlic cloves, crushed
1 tsp ground coriander
20g toasted almonds flakes
3 heaped tbsp roughly chopped fresh coriander
100g mild goats’ cheese,cut into chunks
freshly ground black cracked pepper
20ml of Divineno’s hot smoked pepper sauce

Preheat the oven to 200 degrees Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray cut a sliver from the base if necessary to help them sit flat. Bake for 15 minutes.
add to pan extra virgin olive oil and cook the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.
Add the tomatoes, garlic, coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds.
Add the rice and coriander and season with a little pepper and Divineno’s hot smoked pepper sauce Mix well together.
Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.

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