Easy stuffed peppers
A fifteen minute supper that won't leave you feeling stuffed
- Prep: 5 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 4 red peppers
- 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
- 2 tbsp pesto
- handful pitted black olives, chopped
- 200g goat's cheese, sliced
Quick rice
Pouches of cooked rice
make a great storecupboard
standby. Serve them as a side dish or
tip straight into a wok and stir-fry with
your favourite ingredients.
Method
-
Use a small knife to cut the top out of
the peppers, then scoop out the seeds. Sit the
peppers on a plate, cut-side up, and cook
in the microwave on High for 5-6 mins until
they have wilted and softened.
-
While the peppers are cooking, mix the
rice together with the pesto and olives and
two-thirds of the cheese. Scoop the rice into
the peppers, top with the remaining goat’s
cheese and continue to cook for 8-10 mins
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