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🍽️ Peppers Stuffed with Rice and Almond Pesto

562 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 50 g black olives (pitted)
• 3 tbsp rapeseed oil
• 200 g brown rice
• 2 tsp salt
• 0.5 tsp allspice
• 2 bunch basil
• 1 garlic clove
• 20 g unpeeled almond kernels (1 tbsp)
• 4 tbsp olive oil
• pepper
• 1 organic lemon
• 900 g red pointed peppers (12 red pointed peppers)

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Roughly chop the olives using a large knife.
3. 3. Heat two tablespoons of rapeseed oil in a pot.
4. 4. Fry the onion cubes until they are golden brown.
5. 5. Add the rice and the chopped olives to the pot.
6. 6. Pour in 400 milliliters of water.
7. 7. Season the mixture with salt and allspice.
8. 8. Cover the pot and let the rice cook on low heat for about 40 minutes.
9. 9. Wait until the rice has absorbed all the liquid.
10. 10. Wash the basil and shake it dry.
11. 11. Pluck the basil leaves off the stems.
12. 12. Peel the garlic and chop it roughly.
13. 13. Lightly toast the almonds in a non-stick pan without extra fat.
14. 14. Put half of the basil leaves, the garlic, and the toasted almonds into a food processor.
15. 15. Pulse the ingredients until very finely chopped.
16. 16. Add olive oil gradually while blending.
17. 17. Season the pesto with salt and pepper.
18. 18. Wash the bell peppers thoroughly.
19. 19. Cut off the top of each pepper to create a lid.
20. 20. Remove the inside of the peppers to hollow them out.
21. 21. Wash the lemon thoroughly and dry it.
22. 22. Finely grate the lemon zest.
23. 23. Halve the lemon and squeeze out the juice.
24. 24. Finely chop the remaining basil.
25. 25. Mix the lemon juice and zest into the cooked rice.
26. 26. Fold the finely chopped basil into the rice.
27. 27. Fill the hollowed-out peppers with the rice mixture.
28. 28. Place the cut-off tops back onto the peppers.
29. 29. Secure the lids with toothpicks or small wooden skewers.
30. 30. Brush a baking tray with the remaining rapeseed oil.
31. 31. Place the stuffed peppers on the tray.
32. 32. Preheat the oven with the grill function.
33. 33. Grill the peppers for about 15 minutes until the skin turns dark.
34. 34. Peel off the browned skin if you wish.
35. 35. Serve the stuffed peppers with the almond pesto.

Nutrition per serving

• kcal: 562
• Protein: 9 g · Fett/Fat: 31 g · Carbs: 58 g