- 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
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.