Stuffed Roasted Pimento

Serves: 10

Ingredients

• 200ml Millac Gold Double
• 25g plain flour
• 130ml strong vegetable stock, warm
• 6 tsp basil, chopped
• 1 tsp garlic paste
• Cracked black pepper and salt to season
• 10 medium red peppers, washed, halved and de-seeded
• 200g beetroot, cooked and diced
• 200g spinach, wilted and well drained
• 800g cooked rice
• 200g strong cheddar
• 30g olive oil

Method

For the sauce pellets:

Place the Millac Gold Double in a thick bottomed pan and bring to boil.

Whisk the flour into the warm vegetable stock then add to the Millac Gold Double, return to the boil until it thickens then remove from the heat.

Add the chopped basil and garlic paste and correct the seasoning with salt and pepper.

Pour the sauce into ice cube trays (30 x 10g pellets) and place in the freezer.

To build:

Preheat the oven to 200°C.

Place into each pepper half: 10g beetroot, 10g spinach (ensure you remove as much water as possible), 10g frozen sauce pellet cut in half, 40g rice, topped with 10g grated cheese.

Arrange in a roasting dish, drizzle with olive oil and cover with silver foil. Place in the oven for 60 minutes.

Remove from the oven and serve two halves per portion.