4 bell peppers
500g cooked tomato rice
2 tbsp pesto
Pitted black olives , chopped
200g 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 cheese and continue to cook for 8-10 mins.
No comments:
Post a Comment