Easy Stuffed Peppers

A lovely filling recipe that is packed full of flavour and textures and so quick to cook.

Prep Time 5

Cook Time 12

Total Time 17

Servings People

Using a very sharp knife and remove the top of the red peppers.
4 large red bell peppers
Scoop out the seeds making sure all of the seeds are removed and the peppers are empty.
Heat a little oil in a pan and add the rice. Cover the rice in the oil and add the boiling water and bring to the boil. When boiling, reduce to a simmer and cook according to the rice instructions.
500 g rice
In a separate pan, add a little oil and fry the garlic until brown, add the tomatoes and chopped black olives and heat up.
450 g chopped tomatoes, 2 cloves garlic, 12 large black olives
While the rice is cooking, place the peppers in a microwavable dish. Microwave on high for 5 minutes until the peppers have softened.
When the rice is cooked, add the tomato, garlic and olives to each of the pepper.
Break up the cheese and place slices in each of the peppers.
200 g goat's cheese
Cook for a further 8 minutes.
Enjoy.