Stuffed Roasted Red Peppers Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 400°F
Halve the red peppers, take out the seeds and fill with the garlic and sun-dried tomatoes.
Drizzle over the oil. Place on to a baking tray and roast in the oven for 20–25 minutes.
Meanwhile, cook the risotto rice as instructed on the pack. When cooked, stir in the cream cheese, red pesto and pine nuts.
Take the peppers out of the oven. Leave to cool slightly, then tip the garlic and sun-dried tomatoes from the pepper into the rice and stir.
Pile the mixture into the pepper halves and place them back in the oven for 5 minutes or until heated through, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	935.54 Kcal (3917 kJ)
Calories from fat	632.01 Kcal
		% Daily Value*
Total Fat	70.22g	108%
Cholesterol	66.41mg	22%
Sodium	420.33mg	18%
Potassium	994.22mg	21%
Total Carbs	58.08g	19%
Sugars	13.53g	54%
Dietary Fiber	6.5g	26%
Protein	17.44g	35%
Vitamin C	218.4mg	364%
Iron	2.1mg	11%
Calcium	261.1mg	26%

Amount Per 100 g
Calories	265.02 Kcal (1110 kJ)
Calories from fat	179.04 Kcal
		% Daily Value*
Total Fat	19.89g	108%
Cholesterol	18.81mg	22%
Sodium	119.07mg	18%
Potassium	281.65mg	21%
Total Carbs	16.45g	19%
Sugars	3.83g	54%
Dietary Fiber	1.84g	26%
Protein	4.94g	35%
Vitamin C	61.9mg	364%
Iron	0.6mg	11%
Calcium	74mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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