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Mediterranean stuffed peppers

The great thing about these stuffed peppers is they only take 10 minutes to prepare, then you can just pop them in the oven and forget about them for 45 minutes

Preparation time: 10 minutes
Cooking time: 45-50 minutes

What you need:

• 25g/1oz brown basmati rice
• 1 each red, orange and yellow pepper
• 1 (85g) bag watercress, roughly chopped
• 50g/2oz pitted black olives, chopped
• 50g/2oz drained sun dried tomatoes
• 50g/2oz cheddar cheese, grated

What to do:

1. Cook the rice in boiling salted water for 20 mins or according to pack instructions. Drain.
2. Preheat the oven to 200°C/Fan180°C/Gas Mark 6. Cut the peppers in half lengthways, cutting through the stalks. Remove the seeds and discard; place cut side up in a roasting tin.
3. Mix the rice, watercress, olives and sun dried tomatoes together with half the cheese. Season to taste. Spoon the mixture into the peppers, scatter over the remaining cheese. Bake for 25-30 mins or until the peppers are tender. Serve with salad.

This page can be found at: http://www.secretsauce.co.uk/vegetarian/pepper-recipes/mediterranean-stuffed-peppers/

A short link can also be used to view this page: http://bit.ly/hJLomN

Bring on the salads

Salad bags are a great way to help you towards the recommended daily intake of fruit and vegetables, whether as a crunchy side dish, a refreshing starter, or a filling main course. Just one cereal bowl (80g) of salad leaves counts as one of our five portions of fruit and veg, making a salad recipe one of the easiest, most convenient and hassle free ways to achieve your ‘5-a-day’.