Mediterranean Stuffed Bell Peppers |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These roasted Mediterranean peppers stuffed with rice and watercress are nutritious and filling. Serve with a big leafy green salad. Ingredients:
1 ounce brown basmati rice |
3 bell peppers, one each of red orange and yellow |
3 ounces watercress, roughly chopped |
2 ounces pitted black olives, chopped |
2 ounces drained sun-dried tomatoes |
2 ounces cheddar cheese, grated |
Directions:
1. Cook the rice in boiling salted water for 20 mins or according to pack instructions and drain.
2. Preheat the oven to 400°F Cut the peppers in half , lengthways and cutting through the stalks. Remove the seeds and discard; place them in a roasting tin, cut side up.
3. Mix the rice, watercress, olives and sun-dried tomatoes together with half the cheddar cheese. Season to taste. Spoon the mixture into the peppers and scatter over the remaining cheese.
4. Bake for 25-30 mins or until the peppers are tender. Serve with salad.
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