\Belle\” Peppers”

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

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4 Servings

Ingredients

Instructions

STEP 1:

Preheat oven to 200C.

STEP 2:

rice

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:

cheddar
corn
cream
cream cheese
peppercorn
rice

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:

couscous
rice

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