Roasted Marinated Peppers on Garlic Toast
INGREDIENTS
250g store-bought pilau rice, warmed
10g parsley, chopped
50g pine nuts, toasted
5g thyme, picked
80g sundried tomato pesto
2 chillies, finely chopped
50ml olive oil
5g smoked paprika
Salt and pepper, to taste
3 red or orange peppers, halved lengthways and seeded
200g – 300g halloumi cheese, sliced
METHOD
Preheat the oven to 200°C/180°C fan-assisted/gas mark 6.
Place the pilau rice in a bowl with the parsley, pine nuts, thyme, pesto, chillies, 25ml olive oil, paprika, salt and pepper. Stir to combine well.
Arrange the peppers in the Le Creuset 26cm Signature Deep Round Skillet and drizzle with the remaining olive oil, sprinkle with salt and pepper and stuff with the rice.
Bake in the oven for 30 minutes or until the peppers are cooked through. Adjust the oven to grill setting. Remove the peppers and top with slices of halloumi cheese before placing under the grill for 6-8 minutes, or until the halloumi is golden brown. Serve immediately.