Stuffed peppers with rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 4 red peppers
- 2 pouches cooked tomato rice
- 2 tbsp pesto
- handful pitted black oliveschopped
- 200g goat's cheesesliced
Nutrition: per serving
- kcal387
- fat17g
- saturates7g
- carbs46g
- sugars14glow
- fibre4g
- protein15g
- salt2.1g
Method
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.
