Rice and Pepper Salad with Mozzarella
Cook rice according to package instructions.
Rinse peppers, halve, remove seeds and ribs and chop roughly. Place on a tray lined with baking paper and sprinkle with olive oil. Season with salt and pepper, and roast under broiler for about 4 minutes, watching carefully.
Rinse and shake dry arugula.
Combine all ingredients in a bowl, toss with 3 tablespoons of oil and balsamic vinegar. Season with salt and pepper. Garnish with basil and serve.