• 650cal
  • 10min

Lunch

Stuffed Peppers

How to Make It

Using a knife, cut the top off the red peppers and scoop out the seeds. Place the peppers on a plate and cook in the microwave on a high heat for 5 minutes until soft.

Whilst the peppers are cooking, mix the microwave rice with the pesto, olives and 140g of goat’s cheese.

Scoop the rice mixture into the peppers and top with the remaining goat’s cheese and serve.

Ingredients

  • 4 red peppers
  • 2 pouches microwave tomato rice, cooked
  • 2 tbsp pesto
  • 200g goat’s cheese, sliced
  • A handful of pitted black olives, chopped

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