Published Monday, 05 December, 2016 by Claire Duncan
Preheat oven to 200C.
Cook rice according to packet instructions- add salt if required.
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.
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.
Put stuffed peppers back in oven for 10-15 mins until grated cheese is melted and golden.
Note, I have substituted the rice for couscous and also used soft goats cheese and these work well too!
Impress Him or Her with this great cooking idea!
v.v.v.v quick and easy
its got basically all your 5-a day, it is healthy, easy + delicious
stuffed peppers with vegetables
They Are Soo Nice & Tha coucous Just Makes It Whole.