Aubergine melts
Choose a glossy, plump aubergine to make this warming vegetarian main course
Stuffed peppers with rice
Serves 4
Easy
Prep:
Cook:
Stuffed peppers with rice make for a quick veggie meal that's bursting with Mediterranean flavours. It's ready in 15 minutes and uses just five ingredients
Skip to ingredients
- 4 red peppers
- 2 pouches cooked tomato rice
- 2 tbsp pesto
- handful pitted black oliveschopped
- 200g goat's cheesesliced
Nutrition: per serving
- kcal387
- fat17g
- saturates7g
- carbs46g
- sugars14glow
- fibre4g
- protein15g
- salt2.1g
Method
step 1
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.
step 2
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.
step 3
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.
