Mediterranean recipe for 4 people, takes only 10 mins; recipe has red pepper, rice, pesto, pitted black olives and goat's cheese.
Easy stuffed peppers
Course: Mediterranean
Servings
4
servings
Prep time
5 mins
Ingredients
- Red Pepper: 4 red peppers
- Pesto: 2 tbsp pesto
- Rice: 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
- Goat'S Cheese: 200g goat's cheese, sliced
- Pitted Black Olives: handful pitted black olives, chopped
Directions
- 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.
- 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.
- 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.
