Peppers Stuffed with Pesto Rice

After spending two afternoons cooking, it seemed like a good idea to pull some of the creations together into a main course. With the right preparation, this can be a FastFeast - at least when it comes to throwing it together.

2 red peppers, halved and deseeded
2 yellow peppers, halved and deseeded
2 green peppers, halved and deseeded
whole grain rice
rocket pesto
12 small mushrooms, chopped quite small
2 sweet red chillis, halved, deseeded and sliced
sea salt

1. Season the inside of the peppers with a little salt.

2. Heat a little olive oil in a non-stick pan and sauté the chillis for a minute or two, then push to the side and add the mushrooms. Fry the mushrooms at a high heat till they're brown taking care the chillis don't get burned. Mix both chillis and mushrooms and season with a touch of salt.

3. Meanwhile, mix the rice with some rocket pesto.

4. When the mushrooms are done, take of the heat, add the rice and mix well.

5. Spoon the mixture into the pepper halves, cover with tin foil and bake at gas mark 6-7/200°C for 45-60 minutes (our gas oven is kind of slow).

Serve as a vegetarian main course or as a side to fish/meat with a salad. I had a bit of that raw beetroot salad left from yesterday which made a colourful addition to the peppers.