The BBC Good Food logo
Four stuffed peppers in a serving dish

Easy stuffed peppers

By
A star rating of 4.7 out of 5.66 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal387
fat17g
saturates7g
carbs46g
sugars14g
fibre4g
protein15g
salt2.14g
Advertisement

Ingredients

  • 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

Method

  • 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, June 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.66 ratings
Advertisement
Advertisement
Advertisement

Sponsored content