Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 180c degrees. cut peppers in half lengthways, and remove all the seeds and white membrane. cook the rice in large pan of boiling water until tender (about 12 minutes) drain well and set aside in a mixing bowl to cool. heat the oil in a frying pan and cook onion until soft. add garlic and cook one more minute. add onion and garlic to the rice, along with all the remaining ingredients. mix everything together well, and season with salt and pepper. spoon the rice mixture into the pepper shells, and place them on an oven tray. bake for 30 minutes or until the peppers are soft and the filling is brown on top. (can be made with other coloured peppers).

Target recipe: cook the rice in boiling salted water for 20 mins or according to pack instructions and drain. preheat the oven to 400°f cut the peppers in half , lengthways and cutting through the stalks. remove the seeds and discard; place them in a roasting tin, cut side up. mix the rice, watercress, olives and sun-dried tomatoes together with half the cheddar cheese. season to taste. spoon the mixture into the peppers and scatter over the remaining cheese. bake for 25-30 mins or until the peppers are tender. serve with salad.