Stuffed Roasted Red Peppers

• 2 large red peppers
• 12 sun-dried tomatoes, roughly chopped
• 4 garlic cloves, roughly chopped
• 4 tablespoons olive oil
• 3 12 ounces risotto rice
• 3 12 ounces cream cheese, softened
• 4 tablespoons red pesto sauce
• 1 ounce pine nuts, toasted

1. Preheat oven to 400F
2. Halve the red peppers, take out the seeds and fill with the garlic and sun-dried tomatoes.
3. Drizzle over the oil.
4. Place on to a baking tray and roast in the oven for 2025 minutes.
5. Meanwhile, cook the risotto rice as instructed on the pack.
6. When cooked, stir in the cream cheese, red pesto and pine nuts.
7. Take the peppers out of the oven.
8. Leave to cool slightly, then tip the garlic and sun-dried tomatoes from the pepper into the rice and stir.
9. Pile the mixture into the pepper halves and place them back in the oven for 5 minutes or until heated through, and serve.

red peppers, tomatoes, garlic, olive oil, rice, cream cheese, red pesto sauce, nuts

Taken from www.food.com/recipe/stuffed-roasted-red-peppers-345554 (may not work)