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!
  • Share: