Italian Stuffed Peppers with Sun-dried Tomatoes and Sunflower Basil Pesto
These Italian inspired stuffed peppers are loaded with a risotto style sundried tomato rice, chickpeas and topped off with the best sunflower basil pesto. Vegan, nut free and easy to make!
Servings: 6 servings
Calories: 560kcal
Ingredients
- 3 large red bell peppers halved
- 1/4 cup olive oil divided
- 4 shallots thinly sliced
- 3 garlic cloves minced
- 2 tbsp fresh thyme
- 1 tbsp fresh rosemary chopped
- 1/2 cup sun-dried tomatoes chopped
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 4 cups warm vegetable stock
- 1 28 oz can chickpeas drained and rinsed
- 2 tsp salt
For the sunflower basil pesto
- 3 cups fresh basil
- 2 cups arugula
- 5 tbsp toasted sunflower seeds
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 3 tbsp nutritional yeast
- 1/2 tsp salt + more to taste
Instructions
- Preheat the oven to 400° F.
- Place the peppers in a large baking dish with the rounded side facing down and rub with 2 tbsp olive oil plus a pinch of salt. Roast for 30-40 minutes, until tender and beggining to char.
- Meanwhile, make the rice. Heat a large lidded pot over medium heat and add the remaining 2 tbsp of olive oil. When shimmering, add the shallot and sauté for about 10 minutes, until just begining to caramelize.
- Add garlic, thyme, rosemary, sundried tomatoes and rice. Cook for 5 more minutes before adding the wine to deglaze the pan. Allow the wine to absorb for a few minutes, then add the stock, chickpeas and salt.
- Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, stirring ocassionally. If the rice seems dry, add another 1/2 cup of warm stock.
- To make the pesto, add all ingredients to a high speed blender or food processor. Blend until combined, scraping down the sides as needed. If the pesto seems to thick, add another tbsp of olive oil. Taste for salt and add more as needed.
- To assemble the peppers, spoon about a cup of rice into each and top with the sunflower basil pesto. Serve fresh.
Nutrition
Serving: 1stuffed pepper | Calories: 560kcal | Carbohydrates: 67g | Protein: 19g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 21g | Sodium: 2388mg | Fiber: 14g | Sugar: 14g