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!
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