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Stuffed peppers with rice

Four stuffed peppers with rice and cheese in a serving dish

Stuffed peppers with rice

Name: Stuffed peppers with rice
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 red peppers; 2 pouches cooked tomato rice; 2 tbsp pesto; handful pitted black olives chopped; 200g goat's cheese sliced

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.7 out of 5.83 ratingsRate

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Stuffed peppers with rice make for a quick veggie meal that's bursting with Mediterranean flavours. It's ready in 15 minutes and uses just five ingredients

Easily doubled

Easily halved

Egg-free

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 red peppers
2 pouches cooked tomato rice
2 tbsp pesto
handful pitted black olives

chopped
200g goat's cheese

sliced

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Nutrition: per serving

kcal387
fat17g
saturates7g
carbs46g
sugars14g

low
fibre4g
protein15g
salt2.1g

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.

Recipe from Good Food magazine, June 2007

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A star rating of 4.7 out of 5.83 ratings

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