Easy stuffed peppers

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Good Food

5 ratings

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, salt 2.14 g

Latest comments and suggestions

• topchef

  26 November 2007

  topchef commented on this recipe

  Great dish considering all you need is a microwave! Couldn't find Tilda Rizazz Mediterranean Tomato so used Uncles Bens Tomato and Basil cooked ride instead - worked well!

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• keen cook

  30 March 2008

  keen cook rated and commented on this recipe

  

  Tastes great with left-over basmati rice as well. Also worked well with double gloucester - the only cheese my son will eat. Quick and easy.

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• mother*ship

  17 April 2008

  mother*ship commented on this recipe

  I don't like ready-made rice so I made my own with a tsp of marigold stock and a squeeze of tomato purée and cooked the peppers in the oven instead of the microwave, so not quite as easy as the recipe but even more delicious!

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• Jim

  20 May 2008

  Jim rated and commented on this recipe

  

  Always keep left over rice in the the freezer. So this made a quick and impressive "ready" meal

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• Annie

  06 June 2008

  Annie rated and commented on this recipe

  

  Excellent and easy. I like my peppers a bit charred so microwaved to soften for a few minutes, but after piling the filling in, I finished off in a hot oven for 15 minutes.

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• Keira_x3

  15 July 2008

  Keira_x3 commented on this recipe

  I've not tried this recipe yet, but am doing so tonight. They look gorgeous, and reading everyone's comments, they obviously taste it too! I've made stuffed peppers just out of anything i can find in the fridge, and they've always been lovely. I wonder if these will beat my usual "recipe"! I certainly like the idea of only using the microwave :-)

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• Lindy

  09 September 2008

  Lindy rated and commented on this recipe

  

  My husband made this for dinner last night. Delicious. He's not a bad cook, and his verdict was: Quick and easy recipe to follow. Didn't use the ready rice - cooked Thai sticky instead.

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• Alexandra

  22 October 2008

  Alexandra rated and commented on this recipe

  

  Really good, used short grain brown rice cooked with a tomato chipotle stock cube, so nice and spicy too. Definately quick and easy as I always have rice in the freezer.

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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

Preperation 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, salt 2.14 g

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