Easy stuffed peppers
A fifteen minute supper that won't leave you feeling stuffed
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian
- 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
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
Recipe from Good Food magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/4404/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian
Vegetarian main meal
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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