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
Prep:5 mins
Serves 4
4 red peppers2 pouches cooked tomato rice2 tbsp pestohandful pitted black olives, chopped 200g goat’s cheese, sliced
STEP 1Use 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 2While 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 3Scoop 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.
