Mediterranean Stuffed Peppers
Serves: 3
Ready in: 30 to 60 mins
Ingredients:
25g brown basmati rice1 each red, orange and yellow peppers
85g bag watercress, roughly chopped
50g pitted black olives, chopped
50g drained sun-dried tomatoes
50g vegetarian cheddar cheese, grated
method:
- Cook the rice in boiling salted water for 20 minutes or according to pack instructions. Drain thoroughly.
- Preheat the oven to 200C/400F/Gas 6. Cut the peppers in half lengthways, cutting through the stalks. Remove the seeds and discard, then place the peppers cut side up in a roasting tin.
- Mix the rice, watercress, olives and sun dried tomatoes together with half of the cheese. Season to taste.
- Spoon the rice mixture into the peppers, scatter over the remaining grated cheese and bake for 25-30 minutes, or until the peppers are tender. Serve with a generous side salad and lots of freshly ground pepper on top.
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