Stuffed Peppers
- Contains Dairy
Prepared with
Ingredients
- 4 peppers
- 2 pouches (8.75oz each) cooked vegetable rice
- 4 sundried tomatoes in oil, chopped, reserve some oil for drizzling
- 2 tbsp pesto
- Salt and pepper
- 2.63oz grated cheddar cheese, divided
- To serve tomato salad of sweet potato fries
Instructions
Step 1
Cut peppers in half, deseed and remove white bits. Put 4 halves on each crisper plate and set aside
Step 2
In a bowl, if necessary break down rice, tomatoes, pesto and half the cheese. Season to taste
Step 3
Fill peppers with the rice mixture
Step 4
Divide prepared peppers between both drawers without a crisper plate. Drizzle a little of the reserved oil over the top of rice
Step 5
Insert drawers in unit
Step 6
Select zone 1 ROAST, set temperature to 180°C and set time to 22 minutes. Select MATCH. Press the START/STOP button to begin cooking
Step 7
When zone 1 and 2 time reaches 15 minutes, remove drawer from unit and top peppers with cheddar cheese. Reinsert drawers to continue cooking. Check at 22 minutes if cooked, otherwise cook for 3 minutes more
Step 8
When cooking is complete, serve immediately with a tomato salad or sweet potato fries