Mediterranean Stuffed Bell Peppers

Submitted by English_Rose

"These roasted Mediterranean peppers stuffed with rice and watercress are nutritious and filling. Serve with a big leafy green salad."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 6

ingredients

• 1 ounce brown basmati rice
• 3 bell peppers, one each of red orange and yellow
• 3 ounces watercress, roughly chopped
• 2 ounces pitted black olives, chopped
• 2 ounces drained sun-dried tomatoes
• 2 ounces cheddar cheese, grated

directions

1. Cook the rice in boiling salted water for 20 mins or according to pack instructions and drain.
2. Preheat the oven to 400°F Cut the peppers in half , lengthways and cutting through the stalks. Remove the seeds and discard; place them in a roasting tin, cut side up.
3. Mix the rice, watercress, olives and sun-dried tomatoes together with half the cheddar cheese. Season to taste. Spoon the mixture into the peppers and scatter over the remaining cheese.
4. Bake for 25-30 mins or until the peppers are tender. Serve with salad.