\Belle\” Peppers”

Peppers with rice, garlic and herb cream cheese and cheddar.

Ingredients

• 4 Bell Peppers
• 4 handfuls Rice (any dried variety)
• 2 small tubs of garlic and herb cream cheese (Such as Roule or Boursin)
• grated cheddar
• salt and pepper

Instructions

STEP 1:

Preheat oven to 200C.

STEP 2:

Cook rice according to packet instructions- add salt if required.

STEP 3:

Cut each pepper in half, scoop out seeds. Place open side down on baking tray lined with tin foil- roast in oven for 20 mins.

STEP 4:

Take peppers out of oven, turn open side up. Fill to the brim with cooked rice. Add a scoop of cream cheese (I usually add a quarter of a tub per pepper half), then top with grated cheddar. Add grinded peppercorns to taste.

STEP 5:

Put stuffed peppers back in oven for 10-15 mins until grated cheese is melted and golden.

STEP 6:

STEP 7:

Note, I have substituted the rice for couscous and also used soft goats cheese and these work well too!