Mediterranean Stuffed Bell Peppers

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.