- Serving: 4
Nutrition facts (per portion)
- Calories: 387
- Fat Content: 17g
- Saturated Fat Content: 7g
- Carbohydrate Content: 46g
- Sugar Content: 14g
- Fiber Content: 4g
- Protein Content: 15g
- Sodium Content: 2.14g
Easy stuffed peppers
Ingredients
- red-pepper - 4 red peppers
- rice - 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
- pesto - 2 tbsp pesto
- pitted-black-olives - handful pitted black olives, chopped
- goat's-cheese - 200g goat's cheese, sliced
Instructions
- 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.
Mediterranean recipe for 4 people, takes only 10 mins; recipe has red pepper, rice, pesto, pitted black olives and goat’s cheese.
