Chilli Stuffed Peppers With Rice
Ignite your taste buds with the bold, smoky flavour of our Roasted Peppers! Unlock a new world of flavour with these irresistible Roasted Peppers. The peat’d chilli seasoning delivers a smoky, spicy punch that’ll have you reaching for more. Gluten-free, making them a versatile snack for any diet.
Serves:
20 mins
Ingredients
- 4 red peppers
- 1 pouches spicy rice
- 4 tbsp Peat’d Chilli sauce
- 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 the rice pouch together with Peat’d sauce 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.
