• 4servings
  • 10minutes
  • 387calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsFluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 red peppers

  2. 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)

  3. 2 tbsp pesto

  4. handful pitted black olives , chopped

  5. 200g goat's cheese , sliced

Instructions Jump to Ingredients ↑

  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 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.


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