Easy stuffed peppers
- Preparation and cooking time
- Serves 4
- 4 red peppers
- 2 x pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
- 2 tbsp pesto
- handful pitted black olives, chopped
- 200g goat's cheese, sliced
- STEP 1
Use a small knife to cut the top out of 4 red 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.
- STEP 2
While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
- STEP 3
Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.