Four stuffed peppers in a serving dish

Easy stuffed peppers

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(54 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4

A fifteen minute supper that won't leave you feeling stuffed

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal387
  • fat17g
  • saturates7g
  • carbs46g
  • sugars14g
  • fibre4g
  • protein15g
  • salt2.14g
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Ingredients

  • 4 red peppers
  • 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 2 tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • handful pitted black olives, chopped
  • 200g goat's cheese, sliced

Method

  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.

  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.

  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.

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Comments, questions and tips

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helenjsullivan
30th Mar, 2008
5.05
Tastes great with left-over basmati rice as well. Also worked well with double gloucester - the only cheese my son will eat. Quick and easy.
jolkerr
26th Nov, 2007
Great dish considering all you need is a microwave! Couldn't find Tilda Rizazz Mediterranean Tomato so used Uncles Bens Tomato and Basil cooked ride instead - worked well!

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