• 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.


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.

Recipe from Good Food magazine, June 2007

Goes well with

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