Easy stuffed peppers

A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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