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 15.0g, carbohydrate 46.0g, fat 17.0 g, saturated fat 7.0g, fibre 4.0g, sugar 14.0g, 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 15.0g, carbohydrate 46.0g, fat 17.0 g, saturated fat 7.0g, fibre 4.0g, sugar 14.0g, salt 2.14 g
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2007-11-26 22:29:52.972466
topchef commented on this recipe
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2008-03-30 18:41:05.511858
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2008-04-17 18:03:59.203752
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2008-05-20 20:14:39.928215
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2008-06-06 09:47:25.202273
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2008-07-15 20:07:32.36856
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2008-09-09 13:44:37.216299
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2008-10-22 21:04:13.317071
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2009-03-27 16:58:26.217415
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2009-04-28 21:50:59.885492
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2009-08-06 15:15:02.191939
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2009-08-17 15:28:24.434279
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2009-10-24 15:39:23.39371
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2010-07-26 19:47:45.803477
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2010-12-28 23:54:24.36665
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2011-01-31 12:45:41.276562
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2011-03-08 19:50:20.963301
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2011-04-29 10:15:22.352551
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2011-05-14 19:19:45.941568
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