Serves 4, 5 minutes preparation, 10 minutes cooking
A super speedy meal that will be ready in fifteen minutes that won't leave you feeling stuffed!Ingredients
- 4 red peppers
- 2 x 250g pouches cooked tomato rice
- 2 tbsp pesto
- Handful pitted black olives, chopped
- 200g goat's cheese, sliced
Method
- 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.
- 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.