Beetlegeuse Peppers [1]

12oz. Brown rice, cooked

1 tin red kidney beans

2oz. Black olives, chopped

1 vegetable stock cube

4oz. Cheddar cheese, grated

4 green bell peppers, cored

For the decoration: 8 water chestnuts

8 black olives, whole

4 black olives, halved

4 thin slices red bell pepper

16 toothpicks

1

Preheat the oven to 200°C
2

Combine the rice, beans, olives
3

Crushed stock cube and cheese
4

Fill the peppers with the rice mixture bake for 25 minutes
5

Once cooked remove the peppers and skewer one water chestnut and half an olive with a toothpick to the olive, to make each eye
6

Press two whole olives onto the sides of the face as bolts, use toothpicks
7

make a smily slit in the pepper for the mouth and press the thin piece of red pepper into the slit.

Cooks Note