This dish contains the following allergens: Milk/Dairy
Cooking mode
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4
peppers
2 pouches (250g each)
cooked vegetable rice
4
sundried tomatoes in oil, chopped, reserve some oil for drizzling
2 tbsp
pesto
Salt and pepper
75g
grated cheddar cheese, divided
To serve
tomato salad of sweet potato fries
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
Utensils
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
Cut peppers in half, deseed and remove white bits. Put 4 halves on each crisper plate and set aside
4
peppers
2 pouches (250g each)
cooked vegetable rice
4
sundried tomatoes in oil, chopped, reserve some oil for drizzling
2 tbsp
pesto
Salt and pepper
75g
grated cheddar cheese, divided
To serve
tomato salad of sweet potato fries
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
Step 2 of 8
In a bowl, if necessary break down rice, tomatoes, pesto and half the cheese. Season to taste
4
peppers
2 pouches (250g each)
cooked vegetable rice
4
sundried tomatoes in oil, chopped, reserve some oil for drizzling
2 tbsp
pesto
Salt and pepper
75g
grated cheddar cheese, divided
To serve
tomato salad of sweet potato fries
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
Step 3 of 8
Fill peppers with the rice mixture
4
peppers
2 pouches (250g each)
cooked vegetable rice
4
sundried tomatoes in oil, chopped, reserve some oil for drizzling
2 tbsp
pesto
Salt and pepper
75g
grated cheddar cheese, divided
To serve
tomato salad of sweet potato fries
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
Step 4 of 8
Divide prepared peppers between both drawers without a crisper plate. Drizzle a little of the reserved oil over the top of rice
4
peppers
2 pouches (250g each)
cooked vegetable rice
4
sundried tomatoes in oil, chopped, reserve some oil for drizzling
2 tbsp
pesto
Salt and pepper
75g
grated cheddar cheese, divided
To serve
tomato salad of sweet potato fries
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
Step 5 of 8
Insert drawers in unit
4
peppers
2 pouches (250g each)
cooked vegetable rice
4
sundried tomatoes in oil, chopped, reserve some oil for drizzling
2 tbsp
pesto
Salt and pepper
75g
grated cheddar cheese, divided
To serve
tomato salad of sweet potato fries
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
Step 6 of 8
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
4
peppers
2 pouches (250g each)
cooked vegetable rice
4
sundried tomatoes in oil, chopped, reserve some oil for drizzling
2 tbsp
pesto
Salt and pepper
75g
grated cheddar cheese, divided
To serve
tomato salad of sweet potato fries
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
Step 7 of 8
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
4
peppers
2 pouches (250g each)
cooked vegetable rice
4
sundried tomatoes in oil, chopped, reserve some oil for drizzling
2 tbsp
pesto
Salt and pepper
75g
grated cheddar cheese, divided
To serve
tomato salad of sweet potato fries
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
Step 8 of 8
When cooking is complete, serve immediately with a tomato salad or sweet potato fries
4
peppers
2 pouches (250g each)
cooked vegetable rice
4
sundried tomatoes in oil, chopped, reserve some oil for drizzling
2 tbsp
pesto
Salt and pepper
75g
grated cheddar cheese, divided
To serve
tomato salad of sweet potato fries
4
peppers
2 pouches (8.75oz each)
cooked vegetable rice
4
sundried tomatoes in oil, chopped, reserve some oil for drizzling
