Stuffed Peppers


1 red pepper, halved and de-seeded
1 yellow pepper, halved and de-seeded
2 tbsp olive oil
300g Basmati rice, cooked according to packet instructions
150g mozzarella, diced
1 tbsp chopped parsley
1 tbsp chopped thyme leaves
1 lemon, juice and grated zest




Preheat the oven to 200C/400F/Gas 6.

Place the pepper halves onto a baking sheet and drizzle with olive oil. Mix together the herbs, cheese, rice, lemon juice and zest and use to fill the pepper halves.

Transfer to the oven and bake for 10-15 minutes, or until the pepper is softened and the cheese melted.




Serve hot with garlic bread.