Stuffed Red Peppers with Creamy Mushroom Sauce

Time to cook

45 minutes

Servings

Serves 4

Ingredients

• 8 large red peppers, halved with seeds removed
• 2 pouches cooked rice
• 2 tbsp pesto
• 4 tbsp pitted black olives, chopped
• 1 cup cheddar cheese, grated
• 15 oz jar of Ceriello Homemade Mushroom Sauce
• Salt and pepper to taste

Method

• Preheat the oven to 300°F (150°C).
• Arrange the halved peppers, cut-side up, in a deep baking dish so they fit snugly without leaving too much empty space. Bake for around 20 minutes, until just beginning to soften.
• While the peppers are in the oven, combine the cooked rice, pesto, and chopped olives in a bowl. Mix well and season lightly with salt and pepper.
• Remove the peppers from the oven and evenly spoon the rice mixture into each half. Pour the Ceriello Homemade Mushroom Sauce over and around the stuffed peppers, allowing it to coat the base of the dish.
• Sprinkle the grated cheddar cheese generously over the tops of the stuffed peppers.
• Return to the oven and bake for 10–15 minutes more, until the peppers are tender, the edges are lightly crisped, and the cheese is melted and bubbling.