Stuffed peppers with rice
Stuffed peppers with rice make for a quick veggie meal that's bursting with Mediterranean flavours. It's ready in 15 minutes and uses just five ingredients
Ingredient
- 4 red peppers
- 2 pouches cooked tomato rice
- 2 tbsp pesto
- handful pitted black olives, chopped
- 200g goat's cheese, sliced
Direction
- STEP 1
Use a small knife to cut the top out of 4 red 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.
- STEP 2
While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
- STEP 3
Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.
