Stuffed Pepper Recipe

This has become our staple Stuffed Peppers dish, a staple ‘quick meal’ in our household and is thoroughly enjoyed every time! Very yummy and so easy.


  • 4 red peppers
  • 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
  • 2 tbsp pesto
  • handful pitted black olives, chopped
  • 200g goat’s cheese, sliced


  1. Cut the top out of the peppers, then remove the seeds and membranes. On a plate, sit the peppers and cut-side up, and cook in the microwave on high for 5-6 mins until they have wilted and tendered.
  2. Meanwhile, mix the rice together with the pesto and olives and two-thirds of the cheese. Scoop the rice into the peppers, sprinkle with the remaining goat’s cheese and continue to cook for 8-10 mins.

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