Ingredients

·         4 red peppers

·         2 x pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)

·         2 tbsp pesto

·         handful pitted black olives, chopped

·         200g goat's cheese, sliced

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.