2 red peppers
Olive oil spray
300g pack Waitrose Rice, Quinoa & Vegetable Stir Fry
1 tbsp balsamic glaze (plus extra to serve, optional)
25g essential Waitrose
30% Lighter English Mature Cheese
¼ x 25g pack flat leaf parsley, roughly chopped
1. Preheat the grill to high. Halve the peppers, keeping the stalks intact. Remove the seeds. Rub with 4 sprays of oil. Grill in a snug single layer for 3 minutes on each side.
2. Combine the stir-fry mix with the balsamic vinegar, cheese and half the parsley then season. Spoon into the peppers. Cover with foil and return to the grill.
3. Cook for 20 minutes, removing the foil for the last 2 minutes, until the peppers are soft and the topping is golden. Sprinkle with the remaining parsley. Drizzle with more glaze.
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