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    Red peppers stuffed with rice

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    Red peppers stuffed with rice

    Gluten-free and vegetarian, the stuffing includes goats cheese and black olives

    • Gluten Free
    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 35 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 4 red peppers
    • 2 tbsp essential Waitrose olive oil
    • 350g frozen essential Waitrose basmati rice, defrosted, or cooked white rice
    • 100g essential Waitrose tomato and basil sauce
    • 100g soft goat’s cheese, crumbled
    • 50g pitted black olives, halved
    • 2 tbsp chopped flat-leaf parsley


    1. Preheat the oven to 200°C, gas mark 6. Cut the peppers in half, deseed and brush the inside lightly with olive oil. Season and roast, cut-side up, for 15 minutes, until beginning to soften. Meanwhile, combine all the remaining ingredients and season generously
    2. Spoon the rice mixture into the softened peppers and drizzle with the remaining olive oil. Return the peppers to the oven for a further 20 minutes. Serve with a green salad.

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