- 4 red pepper
- 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 2 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- handful pitted black olives, chopped
- 200g goat's cheese, sliced
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
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.