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
Use a small knife to cut the top out of the 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.
While the peppers are cooking, mix the rice together with the pesto and olives and two-thirds of the cheese. Scoop the rice into the peppers, top with the remaining goat’s cheese and continue to cook for 8-10 mins