1 cup cooked warm rice

¼ cup finely chopped onion

2 tablespoons pesto sauce

Salt and black pepper to taste

Olive oil

 

Preheat oven to 475 degrees F and oil a baking sheet. Cut the peppers in half, remove the stem and scoop out the seeds and insides. Brush peppers with olive oil and place peppers on oiled baking sheet. Roast the peppers in oven, turning often until cooked. Meanwhile, mix rice, onion, pesto sauce, salt and black pepper together. When peppers are cooked, remove from oven and stuff with rice mixture.