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!
