Easy stuffed peppers

Easy stuffed peppers

By Good Food
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(36 ratings)
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Prep: 5 mins Cook: 10 mins

Easy

Serves 4
A fifteen minute supper that won't leave you feeling stuffed

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal387
  • fat17g
  • saturates7g
  • carbs46g
  • sugars14g
  • fibre4g
  • protein15g
  • salt2.14g
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Ingredients

  • 4 red peppers
  • 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 2 tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • handful pitted black olives, chopped
  • 200g goat's cheese, sliced

Method

  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

  • Recipe Tip

    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.

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Comments, questions and tips

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jkglas
30th Jan, 2017
Cannot print at all from Firefox - how can the BBC produce such a duff website!!
katiegood31
19th Oct, 2016
3.8
Make this quite a bit, really enjoy it, as do the children. Never know what to serve with it though? A salad?
thewestcountrygirl
8th Jun, 2015
3.8
Lovely tasty recipe. We served with a mixed salad on the side.
snigatkins
31st Mar, 2015
5.05
Really enjoyed this! Very yum. Didn't fancy pre-cooked quick rice, so I used a recipe a Texan friend gave to me: basmati rice, cooked in chicken stock and then fried in olive oil and garlic with tomato puree, and bit of cajun seasoning.
Horsemad.pb
1st Mar, 2015
This is a great, tasty recipe!
whats4t
10th Jun, 2014
As several others commented, I use basmati rice which I always have ready in the freezer, who needs ready cooked stuff when it is so easy to cook a big batch and freeze in whatever size quantity is best for you? So a quick flash in the microwave and rice is ready serve or fry with other ingredients etc.
Millsybabe
20th Jan, 2014
5.05
Cooked it with Tula sweet chilli and lime rice, red pesto, and green and black olives. I made two peppers so I cooked them for two mins to start with then a further five mins. Absolutely delicious.
suejenkins's picture
suejenkins
14th Apr, 2013
5.05
I don't own a microwave so used the oven and tried Uncl Bens mexican rice instead. Really tasty and will definately be doing again!
miriam88
27th Jan, 2013
you can also try this recpie by replacing the rice with minced meat mixed with mozerella cheese. its yummy!
ensharp
4th Jan, 2013
5.05
Really tasty, we used vegetable packet rice, Parmesan and a little Red Leicester (just what we happened to have in) and the star of the show, char-grilled aubergine pesto. Will definitely make again. We ovened them for 15-20 mins first.

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