- 4 red peppers
- 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 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.
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.
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.
Quick ricePouches 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.