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Easy stuffed peppers
Ingredients 4 red peppers 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato) 2 tbsp pesto handful pitted black olives, chopped 200g goat’s cheese, sliced Method Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook […]
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