Easy stuffed peppers

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Good Food

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Recipe by Good Food

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1. 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.
2. 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

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.

Per serving

387 kcalories, protein 15g, carbohydrate 46g, fat 17 g, saturated fat 7g, fibre 4g, sugar 14g, salt 2.14 g

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Vegetarian

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

Per serving

387 kcalories, protein 15g, carbohydrate 46g, fat 17 g, saturated fat 7g, fibre 4g, sugar 14g, salt 2.14 g

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