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Easy stuffed peppers

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

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 387
  • Carbohydrates 46
  • Saturated Fat 7
  • Sugar 14
  • Protein 15
  • Fat 17
  • Fibre 4
  • Salt 2.14

Nutrition per serving

  • Calories 387
  • Carbohydrates 46
  • Saturated Fat 7
  • Sugar 14
  • Protein 15
  • Fat 17
  • Fibre 4
  • Salt 2.14

Ingredients

  • 4 red peppers
  • 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
  • 2 tbsp pesto
  • handful pitted black olives, chopped
  • 200g goat's cheese, sliced

Tip

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.

Method

  1. Use a small knife to cut the top out of the 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 the rice together with the pesto and olives and two-thirds of the cheese. Scoop the rice into the peppers, top with the remaining goat’s cheese and continue to cook for 8-10 mins

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