Mediterranean Stuffed Bell Peppers

• 1 ounce brown basmati rice
• 3 bell peppers, one each of red orange and yellow
• 3 ounces watercress, roughly chopped
• 2 ounces pitted black olives, chopped
• 2 ounces drained sun-dried tomatoes
• 2 ounces cheddar cheese, grated

1. Cook the rice in boiling salted water for 20 mins or according to pack instructions and drain.
2. Preheat the oven to 400F Cut the peppers in half , lengthways and cutting through the stalks.
3. Remove the seeds and discard; place them in a roasting tin, cut side up.
4. Mix the rice, watercress, olives and sun-dried tomatoes together with half the cheddar cheese.
5. Season to taste.
6. Spoon the mixture into the peppers and scatter over the remaining cheese.
7. Bake for 25-30 mins or until the peppers are tender.
8. Serve with salad.

brown basmati rice, bell peppers, black olives, tomatoes, cheddar cheese

Taken from www.food.com/recipe/mediterranean-stuffed-bell-peppers-327930 (may not work)