I thought this was a bit of an original recipe and was a spin on the Mediterranean classic but apparently, there is a Mexican version of stuffed peppers too. Who knew (well the Mexican's obviously)? I stumbled across a smoked chilli pesto at a farm market, it has a delicious smokey chipotle Mexican-style flavour. Try and get your hands on this pesto or something similar, it's a brand called Fynbos: https://www.fynbosfoods.com/product/smoked-chilli-pesto-140g/ I love it. I used it on pasta and chicken, Yummo.
This is a very easy recipe but it takes a bit of time. Although, you could probably make it midweek if you have the inclination. It's a great hearty vegetarian recipe packed with lots of flavour. Hope you enjoy.
1/2 courgette, finely diced
1/4 yellow pepper, finely diced
1/4 red pepper, finely diced
1/4 green pepper, finely diced
1 brown rice and quinoa pot, microwaved as per packet instructions
1 clove of garlic, minced
1 small brown onion, finely diced
100g of grated chilli cheese. I used a sweet chilli, sour cream & bell pepper one (amazeballs)
2 tbsp. smoked chilli pesto
2 tbsp. olive oil
2 large peppers (whatever colours you like)
Oil spray or another 1 tbsp. olive oil
Heat the oven to 200 degrees Celsius. Cut the peppers down the middle from the core to the bottom and remove the seeds.
Grease an oven dish. Place the halved peppers in the oven dish and spray or brush with oil. Place the peppers in the oven and cook for 20 minutes.
While the peppers are softening in the oven. Heat a pan and add the olive oil. Add in the onions and sauté. Next, add in the peppers and courgette and sauté.
Add in the garlic and cook until fragrant. It will only take a minute or two.
Stir in the cooked rice and quinoa and then add the pesto. Stir everything and allow it to heat through.
Take the peppers out of the oven and stuff with the rice and quinoa mixture. Sprinkle the cheese over the top and return to the oven until the cheese is melted and golden brown.
Serve with a nice side salad and sure maybe a glass of red ;-)