Easy Stuffed Peppers
This recipe is a delightful combination of vibrant red peppers filled with a flavorful mixture of cooked tomato rice, herby pesto, briny black olives, and creamy goat's cheese. The peppers are microwaved until tender, then stuffed with the rice mixture and topped with an extra layer of goat's cheese before baking to perfection. Each bite offers a burst of Mediterranean-inspired flavors that are sure to satisfy your taste buds. Enjoy this delicious and easy-to-make dish at your next mealtime!
— Constant Cookbook
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
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.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 387 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 2.1 milligram of sodium
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